2 garlic cloves
1 anchovy fillet
1/4 cup capers, drained
zest from 1 lemon
2 tbsp lemon juice
1/2 cup olive oil
1 1/2 cups coarsely chopped, packed flat-leaf parsley
1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightly chunky, but not puréed. Use immediately or refrigerate in a sealed jar for up to two weeks.
Makes 1 cup
Per tbsp: 64 calories, 1 g carbs, 7 g fat, 67 mg sodium.
Switch it up
Mint salsa verde: Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups packed fresh mint leaves. Continue with recipe.
Avocado salsa verde: Add 2 peeled, pitted avocados along with anchovy, capers and lemon. Whirl until creamy. Continue with recipe.
Mexican salsa verde: Replace lemon with same amounts lime zest and juice. Add 3 whole canned tomatillos. Reduce olive oil to 1/3 cup. Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups chopped, packed cilantro. Continue with recipe.