Salsa Verde

January/February 1997

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Finely chopped fresh herbs, lemon and anchovy flavor this simple sauce. Try serving alongside most any grilled or roasted meat or poultry.

Salsa Verde

Makes: About 1/2 cup

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  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons very finely chopped fresh parsley, preferably flat-leaf
  • 1 tablespoon finely chopped fresh thyme, oregano and/or rosemary
  • 1 tablespoon capers, rinsed and chopped
  • 1 shallot, finely chopped
  • 1 clove garlic,minced
  • 1 teaspoon lemon juice
  • 1 teaspoon anchovy paste
  • Salt & freshly ground pepper to taste


  1. Combine oil, parsley, thyme (oregano and/or rosemary), capers, shallot, garlic, lemon juice, anchovy paste, salt and pepper in a small bowl.


Per tablespoon: 56 calories; 6 g fat (1 g sat, 4 g mono); 2 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 161 mg sodium; 21 mg potassium.

Exchanges: 1 fat

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