Salsa Verde With Nuts
- Total Time
- 15 minutes
- Rating
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Ingredients
- 1anchovy, preferably packed in salt, rinsed and cleaned
- 2cloves garlic, peeled
- 1tablespoon capers
- 1teaspoon fresh marjoram leaves
- ¼cup mint, chopped
- 1cup parsley leaves, tightly packed
- ¾cup olive oil, more or less
- ¼cup chopped or slivered almonds, preferably toasted
Nutritional analysis per serving (8 servings)
205 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 49 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
- Step 2
Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.
Private Notes