Italian 'salsa verde'
I’m a big fan of zippy sauces that pack a punch, especially in the summertime to balance out an otherwise lighter meal. This Italian variation of “green sauce” (a Mexican version would be tomatillo-based) brightens up any pan-roasted fish fillet, simple whole-grain pasta, or roasted vegetable.
Watch out, because a little bit goes quite a long way.
Servings: 8 to 10
Ingredients
- 1/2 cup packed parsley leaves
- 1/2 cup packed cilantro leaves
- 1/4 cup packed tarragon leaves
- 2 teaspoons Dijon mustard
- 1 tablespoon capers, drained
- 2 teaspoons anchovy paste
- 1 garlic clove, peeled and chopped
- Juice of 1/2 lemon
- 1/2 cup extra-virgin olive oil
- Few grinds of freshly ground black pepper
Directions
- Combine the ingredients in a blender or food processor and puree.
- Loosen with a little cold water as needed to get the puree going.
Nutrition information (per serving)
- Calories: 112
- Total fat: 12 g
- Saturated fat: 0 g
- Cholesterol: 0.8 mg
- Sodium: 76 mg
- Total carbohydrate: 0.7 g
- Dietary fiber: 0.2 g
- Total sugars: 0.1 g
- Protein: 0.5 g