Salsa verde looks and tastes more like pesto than traditional tomato salsa recipes. Blend fresh green herbs, capers and lemon to create a green sauce that dresses up fish, chicken or even eggs.

This recipe is heart healthy, diabetes friendly and gluten free.

Ingredients

• 1/2 cup flat leaf parsley (dill, basil, any green herb)
• 1/4 cup celery leaves
• 1/2 cup other soft green herbs
• 1 jalapeño (optional)
• 1 Tbsp chopped shallot (or red onion)
• 1 Tbsp capers
• 2 tsp lemon zest (optional)
• 1 tsp chopped anchovies (rinsed)
• pinch crushed red pepper
• pinch of salt
• freshly ground black pepper
• 1/4 cup extra virgin olive oil

Preparation

1. In a blender, add chopped herbs, jalapeño, shallot, capers, lemon zest and anchovies.
2. Add spices.
3. Start blending while you slowly add oil  to create a green sauce.

Serving Idea (optional): Drizzle salsa verde on plate first. Add asparagus spears that have been tossed lightly with lemon juice and olive oil.  Add cooked salmon, chicken, scrambled eggs or any protein or vegetable course.

Green Cooking Tip: Keep the sauce very green for up to one week in the fridge. Before blending, place fresh herbs in a pot of boiling water for 30 seconds. Remove and immediately dip herbs into a bowl filled with ice water. Wring all liquid from herbs, and chop roughly.

Nutrition Information Per Serving

Recipe Yields 14 Servings
Calories: 37
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 46mg
Carbohydrates: 0g
Fiber: 0g
Protein: 0g