Salsa Verde Recipe

salsa verde
Alberto Peroli

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

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

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.

Nutrition

Calories per serving:

307 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Kidney Friendly, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

15%

Servings:

4
  • Fat 136g 209%
  • Carbs 3g 1%
  • Saturated 19g 94%
  • Fiber 1g 3%
  • Sugars 0g
  • Monounsaturated 99g
  • Polyunsaturated 15g
  • Protein 3g 7%
  • Cholesterol 7mg 2%
  • Sodium 703mg 29%
  • Calcium 55mg 6%
  • Magnesium 19mg 5%
  • Potassium 111mg 3%
  • Iron 2mg 11%
  • Zinc 0mg 3%
  • Phosphorus 37mg 5%
  • Vitamin A 32µg 4%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 2%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 14µg 3%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 20mg 99%
  • Vitamin K 153µg 191%
Have a question about nutritional data? Let us know.
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