Herb-and-Scallion Salsa Verde

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Herb-and-Scallion Salsa VerdeRecipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Serves 4 (serving size: about 1 1/2 tbsp.)


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1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup torn fresh basil
2 tablespoons chopped green onions
2 teaspoons drained and rinsed brined capers
1 teaspoon grated lemon rind
1/2 teaspoon anchovy paste
1/4 teaspoon Dijon mustard
1/2 small garlic clove, grated
2 tablespoons extra-virgin olive oil
1 to 2 Tbsp. water
Dash of black pepper


Active: 8 Minutes
Total: 8 Minutes

Place first 8 ingredients in a food processor; process until mixture forms a rough paste. Add oil; process just until combined. Add water, 1 tablespoon at a time; process until mixture reaches desired consistency. Transfer to a small bowl; stir in pepper.

Created date

August 2016

Nutritional Information

Calories 67
Fat 7 g
Satfat 1 g
Monofat 5 g
Polyfat 0.7 g
Protein 0.0 g
Carbohydrate 1 g
Fiber 1 g
Cholesterol 2 mg
Iron 1 mg
Sodium 95 mg
Calcium 20 mg
Sugars 0 g