Salsa Verde Video

Salsa verde looks and tastes more like pesto than traditional tomato salsa recipes. Blend fresh green herbs, capers and lemon to create a green sauce that dresses up fish, chicken or even eggs.

Ingredients

  • 1/2 cup flat leaf parsley
  • 1/4 cup celery leaves
  • 1/2 cup basil or dill
  • 1 jalapeño (optional)
  • 1 Tbsp chopped shallot or red onion
  • 1 Tbsp capers
  • 2 tsp lemon zest (optional)
  • 1 tsp chopped anchovies, rinsed
  • 1/8 tsp crushed red pepper flakes
  • 1/8 tsp salt
  • Black pepper to taste
  • 1/4 cup extra virgin olive oil

Directions

  1. Fill a bowl with ice water and set aside. In a pot of boiling water, blanch herbs for 30 seconds. With tongs remove herbs immediately and dip into ice water. Remove from ice water and wring herbs dry. Chop herbs roughly.
  2. In a blender, add chopped herbs, jalapeño, shallot, capers, lemon zest and anchovies. Add spices. Blend while gradually adding oil until a green sauce forms. Sauce keeps for up to 1 week, refrigerated.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
% Daily Value*
  • Total Fat
    4g
    6%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    0
    0%
  • Sodium
    46mg
    2%
  • Total Carbohydrate
    0
    0%
  • Dietary Fiber
    0
    0%
  • Sugars
  • Protein
    0
    0%
Nutrition facts (per serving): Calories 37
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.