Spice up almost anything with color and a punch of flavor! Whip up a batch of salsa verde and experience enhanced pork, poultry, and fish. But wait, there's more... It gives a huge boost to salads, cooked veggies, and egg dishes, too!
May 20 2017 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Condiments
Spice up almost anything with color and a punch of flavor! Whip up a batch of salsa verde and experience enhanced pork, poultry, and fish. But wait, there's more... It gives a huge boost to salads, cooked veggies, and egg dishes, too!
USMetric
4 servingservings
Ingredients
- ½ cup (¼ oz.) 120 ml (8 g) finely chopped fresh parsley
- 3 tbsp 3 tbsp finely chopped fresh basil or fresh cilantro
- 2 2 crushed garlic clovecrushed garlic cloves
- ½ ½ lemon, the juicelemons, the juice
- 2 tbsp 2 tbsp small capers
- ¾ cup 180 ml olive oil
- 1 tsp 1 tsp sea salt
- ½ tsp ½ tsp ground black pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Add all of the ingredients to a deep bowland mix with an immersion blender until the sauce has the desired consistency.
Store the sauce in the refrigerator for up to 4-5 days or in the freezer.
Tip!
We love drizzling over a bun-free burger with tomato and avocado! Olé!Salsa verde adds the finishing touch to this nice everyday recipe— porkskewers with cauli mash and salsa verde.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
11 comments
1
Melissa
March 8 2018
Okay, you want real salsa verde? Soak tomatillos(1.5 pounds?) (green tomatoes with the paper-y type skins outside) for 2-4 minutes and rip off the papers. Boil for 2 minutes the tomatillos, 2 cloves of garlic, 1/3 onion and 1 whole serrano chile (take stem off, may substitute a jalapeno). Move everything from the pot into a blender with a slotted spoon. Add 1/2 teaspoon salt and a generous pinch of fresh cilantro. Blend. Taste and tweak the salt.
Cool. Enjoy.2
Anja
August 17 2018
Melissa you are confusing the Mexican salsa verde with this very old European salsa verde which never has tomatoes or chillis in it, it is not a salsa eaten with mexican food. This is often put on crushed, skin on, new potatoes and meat ;)
3
Annie Ruiz
January 19 2019
Shouldn’t call this Salsa Verde, since the authentic salsa verde uses tomatillos.
Not even in Spain would this be considered a salsa verde!
Melissa is absolutely correct.
This recipe should have a different name.4
TMI
January 23 2019
Seriously, who cares. It looks delicious.
5
Leslie
March 2 2019
Actually, Melissa is correct. This is not a salsa verde but more like a chimichurri or a pesto. I'm in the change the name of this recipe. Because it is a little misleading. However, I can't wait to try this chimichurri!
6
Fran
April 3 2019
I think you can substitute mint instead and taste would be amazing too.
7
Carol
May 26 2019
There are two types of salsa verde, one is Mexican and one is Italian. It is just coincidence that green sauce is salsa verde in both Spanish and Italian. This is the Italian salsa verde. From Alice Waters: SALSA VERDE, the classic green sauce of Italy, is a sauce of olive oil and chopped parsley flavored with lemon zest, garlic, and capers. It adds lively freshness to almost any simple dish. Flat-leaved Italian parsley is preferable, but curly parsley is good, too. Fresh parsley— the fresher the better— is the majority herb, but almost any other fresh, tender herb can enhance a salsa verde: tarragon, chervil, and chives are good choices.
8
Rae
September 20 2019
Definitely the Italian version and very tasty.
9
courtnay power
December 11 2019
I love how someone says no way is this salsa verde
Hrrs can be authentic but I think this can still be salsa verde
10
ingridcollender
August 26 2020
Yum! It is a salsa. It is green. It is delicious. It is keto. I like the name, even if the authenticity is lacking...
- 1 comment removed
12
Mary
January 24 2022
I wholeheartedly agree. This is not what I would call Salsa Verde. I was unaware that there was an Italian Salsa Verde. To be precise, this is more Italian than Mexican. Both are delicious but used differently.
