Almond and Parsley Salsa Verde
Ingredients15 m servings 311 cals
- Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
- Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.
Per Serving: 311 calories; 33.1 g fat; 2.8 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 44 mg sodium. Full nutrition
ReviewsRead all reviews 3
I use the term salsa verde the way it's used around Southern California too. The perfect accompaniment served over grilled chicken. Not being a big fan of parsley this really worked. Next time I...
Used the food processor. I had to add salt because my almonds were unsalted. Served over pasta.