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, Specific Carbs, 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 34g 52%
  • Carbs 1g 0%
  • Saturated 5g 24%
  • Fiber 0g 1%
  • Sugars 0g
  • Monounsaturated 25g
  • Polyunsaturated 4g
  • Protein 1g 2%
  • Cholesterol 2mg 1%
  • Sodium 176mg 7%
  • Calcium 14mg 1%
  • Magnesium 5mg 1%
  • Potassium 28mg 1%
  • Iron 0mg 3%
  • Zinc 0mg 1%
  • Phosphorus 9mg 1%
  • Vitamin A 8µg 1%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 0mg 0%
  • Riboflavin (B2) 0mg 1%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 3µg 1%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 25%
  • Vitamin K 38µg 48%
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