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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 Recipe

Makes: About 1/2 cup

Active Time:

Total Time:

Nutrition Profile

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

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

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

Nutrition

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Sauce/Condiment, savory
Publication
January/February 1997
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