Content Library Recipes Salsa Verde

Salsa Verde

10 Prep time: 10 min Cook time: 0 min

A spoonful of this can completely change any meal for the better. Fresh herbs, garlic, capers, anchovies, and olive oil create a bright, savory flavor that instantly wakes everything up. I especially love it spooned over grilled proteins or roasted vegetables. But once you make a batch, you’ll  start finding excuses to put it on just about anything.

Salsa Verde

Ingredients

  • 1 tablespoon Dijon mustard
  • 4 anchovy fillets
  • 1 garlic clove, peeled
  • 2 cups fresh flat-leaf parsley leaves
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • ¼ cup fresh oregano leaves
  • 2 tablespoons capers
  • 1 teaspoon grated lemon zest
  • ¼ cup lemon juice
  • 1 tablespoon sherry or red wine vinegar
  • ½ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of red pepper flakes

Step 1

In a food processor, combine the mustard, anchovies, and garlic and pulse a few times. Add the parsley, basil, mint, oregano, capers, lemon zest and juice, and vinegar and pulse until the mixture is finely chopped.

Step 2

Add ¼ cup of the olive oil, the salt, pepper, and pepper flakes. Pulse until the mixture comes together. Transfer to a bowl and stir in the remaining ¼ cup olive oil.

Step 3

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.

Nutritional Analysis Per Serving (2 tablespoons):

Calories: 95 Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 1mg, Fiber: 1g, Protein: 2g, Carbohydrates: 2g, Sodium: 150mg, Sugars: 0g, Net Carbs: 1g

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