Salsa Verde

Name: Salsa Verde
Cuisine: Mediterranean, Mexican, Latin American, American
Ingredients: 2 handfuls of flat-leaf parsley, rinsed and dried; 3 anchovy fillets in oil, drained (optional); 2 teaspoons capers, rinsed and drained; 1 tablespoon garlic-infused olive oil; 2 tablespoons olive oil; 2 tablespoons fresh lemon juice, or to taste; salt and freshly ground black pepper

1 step

Updated at: Wed, 16 Aug 2023 19:38:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories67.6 kcal (3%)

Total Fat7.3 g (10%)

Carbs1 g (0%)

Sugars0.2 g (0%)

Protein0.3 g (1%)

Sodium156 mg (8%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 handfulsflat-leaf parsley

rinsed and dried

3anchovy fillets in oil

drained, optional

2 teaspoonscapers

rinsed and drained

1 tablespoongarlic-infused olive oil

2 tablespoonsolive oil

2 tablespoonsfresh lemon juice

or to taste

salt

freshly ground black pepper

Instructions

Step 1

Combine the parsley, anchovy fillets (if using) and capers in a food processor or blender and process until well combined. Gradually add the garlic-infused oil and olive oil until well blended. Add the lemon juice and salt and pepper to taste. Spoon into a bowl or jar, cover and store in the fridge for up to 5 days.

Notes

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