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Almond and Parsley Salsa Verde

Chef John

"The reason I'm calling this salsa verde and not pesto is because whenever you say pesto, people instantly think of the traditional version with the pine nuts and basil. I'm using the term salsa verde the way it's used around northern California. It's a very generic term for any fresh green sauce, usually starring some type of herb, but also can be made with spinach, arugula, etc."
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Ingredients

15 m servings 311 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Ready In

  1. Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
  2. Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

Nutrition Facts


Per Serving: 311 calories; 33.1 g fat; 2.8 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 44 mg sodium. Full nutrition

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Reviews

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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.

Absolutely delicious. I am not a big fan of parsley but I love Pesto so I tried it. Awesome!!a