Italian salsa verde
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This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.
ingredients
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serves: 6-8
1/2 cup (20 g) flat-leaf parsley leaves (very roughly chopped)
2 tablespoons very roughly chopped mint leaves
3 tablespoons capers in brine (drained and rinsed)
6 in anchovy fillets olive oil (drained)
1 clove garlic
1 teaspoon Dijon mustard
1 1/2 tablespoons lemon juice
1/2 cup (120 ml) extra virgin olive oil
1/2 teaspoon salt
Servings Per Recipe: 6
Amount per Serving
Calories: 178
- Total Fat: 18.7 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Cholesterol: 3.4 mg
- Sodium: 483.1 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.3 g
- Sugars: 1.3 g
- Protein: 1.4 g
preparation
1. Pile the parsley, mint, capers, anchovies, and garlic on a chopping board and chop together into a coarse paste.
2. Transfer the mixture to a bowl and stir in the mustard, lemon juice, olive oil, and salt.
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