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Salsa Verde

:  May/June 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 5 (1 vote)

Serve this versatile Italian green sauce on beef, chicken, fish, pasta or potatoes.


Salsa Verde Recipe

Makes: 1/2 cup

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 cup chopped fresh parsley
  • 3 tablespoons capers, rinsed
  • 2 cloves garlic, crushed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 teaspoons anchovy paste
  • Freshly ground pepper, to taste

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Preparation

  1. Combine parsley, capers and garlic in a blender or food processor; process until finely chopped. Add oil, lemon juice, water and anchovy paste and process until blended. Season with pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.

Nutrition

Per tablespoon: 47 calories; 2 g fat ( 1 g sat , 3 g mono ); 2 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 163 mg sodium; 25 mg potassium.

Exchanges: 1/2 fat


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Recipe Categories

Style/Theme
Quick (total 30 min. or less)
Entertaining, casual
Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Lunch
Dinner

Snack
Season
Spring
Summer
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
May/June 1998
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