Ingredients and Weight:
- 1 cup fresh parsley leaves, washed and patted dry
- 1/2 cup fresh basil leaves, washed and patted dry
- 1/2 cup blanched almonds
- 2 tablespoons capers, rinsed and drained
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2-3 tablespoons red wine vinegar
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a food processor, combine the parsley, basil, capers, almonds, and Parmesan cheese.
- Pulse until the mixture is finely chopped but not pureed.
- Transfer the mixture to a bowl and add the olive oil and red wine vinegar.
- Season with salt and pepper to taste and mix well.
Nutritional Information:
Per serving (1/4 cup):
- Calories: 150
- Fat: 12g
- Protein: 5g
- Carbohydrates: 5g
- Fiber: 2g
Dish Characteristics:
- Bright green color with visible chopped herbs and nuts
- Fresh, herbaceous flavor with a hint of acidity
- Nutty texture and a slight crunch
- Versatile sauce that can be used on grilled meats, fish, vegetables, or as a dip
User Comments:
- "This salsa verde is so refreshing and flavorful. I love the combination of herbs and nuts."
- "I served this over grilled salmon and it was delicious! The acidity of the vinegar balances out the richness of the fish."
- "I used it as a dip for vegetables and it was a hit. The bright green color added a festive touch to my party platter."
Special Precautions and Tips:
- Use fresh herbs for the best flavor.
- If you don't have capers, you can substitute olives or chopped gherkins.
- The sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
