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Salsa Verde Video - Healthy Cooking Demo

Nutrition Facts

Yield: 14 servings, Portion: 1 Tbsp
    • Calories: 37
    • Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 0
    • Sodium: 46mg
    • Carbohydrates: 0
    • Fiber: 0
    • Protein: 0
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Salsa Verde Video

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe
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

Preparation

    • 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.
    • 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.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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