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Salsa Verde Italian Green Sauce Recipe
|Coarsely chopped flat leaf parsley||2 Cup (32 tbs)|
|Chopped basil leaves||1 Cup (16 tbs)|
|Canned anchovy fillets||2 Ounce, drained and coarsely chopped (1 Tin)|
|Garlic cloves||8 Large, coarsely chopped|
|White wine vinegar||4 Tablespoon|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1646 Calories from Fat 1541
% Daily Value*
Total Fat 166 g255%
Saturated Fat 11.6 g58.1%
Trans Fat 0 g
Cholesterol 30 mg
Sodium 2540.5 mg105.9%
Total Carbohydrates 14 g4.6%
Dietary Fiber 3 g11.9%
Sugars 0.9 g
Protein 12 g24.8%
Vitamin A 126.5% Vitamin C 155.3%
Calcium 30% Iron 37.1%
*Based on a 2000 Calorie diet
Blend for 2 minutes, scraping down the sides of the container periodically.
With the blender on low speed, slowly add the olive oil in a thin stream, adding a little at a time so that a smooth emulsion forms.
When all the olive oil has been added, blend for 1 minute, or until the sauce is relatively smooth and emulsified.
Season with salt and pepper.
The sauce can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.