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Salsa Verde

Yield Makes 3/4 cup

Ingredients

  • 1 cup chopped parsley
  • 1/2 cup olive oil
  • 3 drained canned anchovy fillets
  • 2 tablespoons drained capers
  • 1 1/2 teaspoons grated lemon peel
  • 1 clove peeled garlic

Nutrition Information

  • calories 85
  • caloriesfromfat 96 %
  • protein 0.4 g
  • fat 9.1 g
  • satfat 1.2 g
  • carbohydrate 0.6 g
  • fiber 0.2 g
  • sodium 102 mg
  • cholesterol 0.6 mg

How to Make It

  1. In a blender, whirl all ingredients until smooth. Add salt and pepper to taste.

  2. Nutritional analysis per tablespoon.