Lemony Almond Salsa Verde

Not to be confused with a Mexican salsa verde, this Italian sauce is like pesto but gets its tangy flavor from lemon juice, capers and Italian parsley. Serve over grilled or broiled seafood or poultry, toss with hot cooked pasta or spread onto crusty Italian bread. Add a bit of finely grated lemon zest for additional lemon flavor.

Prep time: 15 minutes
Makes about 1 cup

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INGREDIENTS

• 2 cloves garlic

• 1 1/3 cups lightly packed fresh Italian parsley leaves

• 1/2 cup slivered almonds

• 1/4 cup lightly packed fresh basil leaves

• 3 tablespoons drained capers

• 1 tablespoon fresh lemon juice

• 1/2 cup extra virgin olive oil

• Salt and freshly ground pepper to taste

INSTRUCTIONS

1. Chop garlic by dropping into a small food processor with the motor running.

2. Add parsley, almonds, basil, capers and lemon juice and pulse to finely chop.

3. With the motor running, slowly drizzle in oil, mixing just until blended.

4. Season with salt and pepper.

Nutritional analysis per serving:

Calories: 170, Fat: 17g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 150mg, Potassium: 98mg, Carbohydrates: 2g, Fiber: 1g, Sugar: 0g, Protein: 2g, Vitamin D: 0 IU, Vitamin C: 15%, Calcium: 4%, Iron: 4%

Almonds, Salsa

Sauce

Yield: about 1 cupPrint RecipePin it

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Lemony Almond Salsa Verde

Not to be confused with a Mexican salsa verde, this Italian sauce is like pesto but gets its tangy flavor from lemon juice, capers and Italian parsley. Serve over grilled or broiled seafood or poultry, toss with hot cooked pasta or spread onto crusty Italian bread. Add a bit of finely grated lemon zest for additional lemon flavor.

prep time: 15 minstotal time: 15 mins

ingredients

• 2 cloves garlic
• 1 1/3 cups lightly packed fresh Italian parsley leaves
• 1/2 cup slivered almonds
• 1/4 cup lightly packed fresh basil leaves
• 3 tablespoons drained capers
• 1 tablespoon fresh lemon juice
• 1/2 cup extra virgin olive oil
• Salt and freshly ground pepper to taste

instructions

1. Chop garlic by dropping into a small food processor with the motor running.
2. Add parsley, almonds, basil, capers and lemon juice and pulse to finely chop. 
3. With the motor running, slowly drizzle in oil, mixing just until blended.
4. Season with salt and pepper.

Calories

171

Fat

17g

Sat. Fat

2g

Carbs

2g

Protein

2g

Sugar

0g

Trans Fat

0g

Cholesterol

0mg

Sodium

150mg

Potassium

98mg

Fiber

1g

Vitamin D

0 IU

Vitamin C

15%

Calcium

4%

Iron

4%

Created using The Recipes Generator