Salsa Verde Recipe
Enjoy this quick and flavorful Salsa Verde as a fresh, vibrant sauce that pairs beautifully with grilled salmon, roasted vegetables, or as a zesty addition to your favorite summer dishes. It’s an easy, no-cook recipe that makes the most of fresh herbs and simple ingredients, yielding a bright, herbaceous blend that’s both nutritious and delicious.
Ingredients & Nutritional Information
| Ingredient | Quantity | Nutritional Information Per Serving |
|---|---|---|
| Flat Leaf Parsley | 1 1/2 cups | Rich in vitamins A, C, and K |
| Fresh Spearmint | 1/2 cup | Adds freshness and aids digestion |
| Fresh Chives | 1/2 cup | Source of antioxidants |
| Garlic | 1 clove | Anti-inflammatory, rich in flavor |
| Dijon Mustard | 2 teaspoons | Low-calorie, adds tanginess |
| Anchovy Fillets | 4 fillets | Protein and umami-rich |
| Capers | 2 teaspoons | Low-calorie, briny flavor boost |
| Lemon Zest | Zest of 1 lemon | Vitamin C and a fresh aroma |
| Lemon Juice | 1 tablespoon | Adds brightness and acidity |
| Fresh Ground Pepper | To taste | Adds mild heat |
| Extra Virgin Olive Oil | 6 tablespoons | Healthy fats and smoothness |
Nutritional Information (Approximate per 1 cup serving)
| Calories | Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 828.5 | 84.2g | 11.8g | 13.6mg | 1276mg | 14.6g | 7.7g | 2g | 10.7g |
Instructions
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Prepare the Base:
Begin by gathering all of your fresh herbs and ingredients. Place the flat-leaf parsley, fresh spearmint, fresh chives, garlic clove, Dijon mustard, anchovy fillets, capers, lemon zest, lemon juice, and freshly ground pepper into the bowl of a blender or food processor. -
-
Chop and Combine:
Pulse the mixture several times to start chopping the herbs and combine the ingredients. Continue processing until the herbs are finely chopped and the mixture appears well-blended, but still retains some texture. -
Incorporate Olive Oil:
With the machine running, slowly drizzle in the extra virgin olive oil. Blend until the mixture turns creamy and smooth, adjusting seasoning with extra pepper or lemon juice if needed to taste. -
Serve and Enjoy:
Pour the Salsa Verde into a small serving bowl or jar. Use immediately, or refrigerate for up to 3 days to let the flavors meld even further. Serve over grilled salmon, roasted vegetables, or as a dip with fresh bread.
Tips
- Serving Size: This recipe yields about 1 cup of Salsa Verde.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness and flavor.
- Serving Ideas: This versatile sauce can enhance a variety of dishes and works well as a salad dressing, marinade, or condiment for sandwiches.
Enjoy the burst of summer herbs and vibrant taste with this easy, homemade Salsa Verde!
