Salsa Verde Recipe
Daily Value: 15%
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
|Folic Acid (B9)||3µg||1%|
|Fatty acids, total monounsaturated||25g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
This dip is delicious served with toasted focaccia bread or pita crisps.
- 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
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 DetailsServings: 4
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