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