Salsa Verde Recipe


Nutrition

Cal/Serving: 307
Daily Value: 15%
Servings: 4

Low-Carb
Sugar-Conscious, Kidney-Friendly, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat34g52%
Saturated5g24%
Carbs1g0%
Fiber0g1%
Sugars0g0%
Protein1g2%
Cholesterol2mg1%
Sodium202mg8%
Calcium14mg1%
Magnesium5mg1%
Potassium28mg1%
Iron0mg3%
Zinc0mg1%
Phosphorus9mg1%
Vitamin A154IU3%
Vitamin C2mg3%
Thiamin (B1)0mg0%
Riboflavin (B2)0mg1%
Niacin (B3)0mg2%
Vitamin B60mg1%
Folic Acid (B9)3µg1%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E5mg25%
Vitamin K38µg48%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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salsa verde
Alberto Peroli

This dip is delicious served with toasted focaccia bread or pita crisps.

INGREDIENTS

  • 4 sprigs of fresh basil
  • 1 tablespoon white wine vinegar
  • Sprig of flat-leaf parsley
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, chopped
  • 2 tablespoons capers
  • ½ cup plus 2 tablespoons (100 milliliters) extra-virgin olive oil

DIRECTIONS

Tear the basil leaves from the stems and put in a food processor. Follow with the rest of the ingredients and blend for 1 minute.

Recipe Details

Servings: 4

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