5-Minute Salsa Verde

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I usually make up a different kind of dressing, or sauce or dip each week which I use to dip veggie sticks into, drizzle over salads, toss through roasted vegetables or use as a marinade for proteins. It’s a great way to mix up flavours and can completely revamp any go-to meals that are starting to feel a bit tired.

This Italian-style salsa verde would easily be one of my favorites due to its simplicity and adaptability. The flavours are a mix between a pesto and chimichurri, with a beautiful, creamy texture.

If you want more of a Mexican flavour, swap coriander (cilantro) for the basil, and add in a small chilli.

I add anchovies for flavour and saltiness, but if you choose to omit, you’ll need to add in some extra salt to balance out the sourness of the lemon juice and vinegar.

Hands-on Overall

Nutritional values (per serving, 2 tbsp/ 30 ml)

0.4 grams 0.2 grams 0.4 grams 10.9 grams 1.5 grams 101 calories
Total Carbs0.7grams
Fiber0.2grams
Net Carbs0.4grams
Protein0.4grams
Fat10.9grams
of which Saturated1.5grams
Calories101kcal
Magnesium4mg (1% RDA)
Potassium32mg (2% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (2%), fat (96%)

Ingredients (makes about 1 cup)

  • 1 bunch basil leaves (about 25 g/ 0.9 oz)
  • 1 bunch flat-leaf (Italian) parsley (20 g/ 0.7 oz)
  • 2 anchovy fillets (8 g/ 0.3 oz)
  • 2 tbsp capers (17 g/ 0.6 oz)
  • 1 large garlic clove, crushed
  • 3 tbsp apple cider vinegar (45 ml)
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 tsp grated lemon zest
  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • salt and pepper, to taste
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Instructions

  1. Roughly tear the leaves off the basil and parsley stems. It doesn’t matter if you get a few stems in as well, they will all blend up.
    5-Minute Salsa Verde
  2. Add the herb leaves to a high-powered blender with the remaining ingredients and blend at medium speed until all of the ingredients are combined, about 15 – 20 seconds.
    5-Minute Salsa Verde
  3. Taste, and add salt and pepper if required.
    5-Minute Salsa Verde
  4. Store sealed in the fridge for up to a week. 5-Minute Salsa Verde
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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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