This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Parsley - the jewel of herbs, both in the pot and on the plate." -Albert Stockli, Chef
This Salsa Verde is the classic Spanish sauce. There are as many recipes for Salsa Verde as there are ways to use this fantastic sauce. The flavor is both strong and subtle, and it pairs easily with something as delicate as mussels or sole - but it will also hold up to lamb, roast chicken, or grilled pork tenderloin.
Many recipes call for anchovies instead of the green olives. The briny flavor of both makes for a great sauce: salty, umami, and a bit sharp.
Servings: 4 | Serving size: about 2 tablespoons
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps well in the refrigerator for several days.
Place the parsley, mint, olives, capers, vinegar, lemon juice, lemon zest, olive oil, garlic, salt and pepper in a blender or mini chopper.
Blend by pulsing the blender until the sauce begins to get smoother, but it should be a coarse texture - not as smooth as a pesto or chimichurri.
Serving size: about 2 Tbsp.
Amount Per Serving
|Calories 80||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 2g||0%|
|Dietary Fiber <1g||2%|
|Vitamin A 2%||Vitamin C 11%|
|Calcium 0%||Iron 4%|
|Vitamin K 70mcg||Potassium 47mg|