Parsley Almond Salsa Verde Recipes

TOASTED ALMOND AND PARSLEY SALSA

Toasted Almond and Parsley Salsa image

Provided by Food Network

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 shallot, minced
2 tablespoons red wine vinegar
Coarse-grained salt
2 tablespoons capers, rinsed and chopped
1 cup flat-leaf parsley, finely chopped
1/2 cup sliced toasted almonds
1 tablespoon, plus 1 teaspoon extra-virgin olive oil

Steps:

Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand 30 minutes or as long as time permits. Add the capers, parsley and almonds. Toss until well combined. Add olive oil. Taste and adjust seasonings. Serve immediately.

Nutrition Facts : Calories 106 calorie, Fat 9.3 grams, SaturatedFat 1 grams, Carbohydrate 4 grams, Fiber 2 grams, Protein 3 grams

PARSLEY-ALMOND SALSA VERDE

Parsley-Almond Salsa Verde image

Provided by Alison Roman

Categories Nut No-Cook Vegetarian Quick & Easy Tree Nut Almond Vegan Parsley Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 garlic cloves, grated
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1/4 cup olive oil
2 tablespoons chopped almonds
Kosher salt, freshly ground pepper

Steps:

Mix garlic, parsley, chives, oil, and almonds in a small bowl; season with salt and pepper.
DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Salsa Verde (Caper and Parsley Sauce) image

Categories Sauce Food Processor Herb Mustard No-Cook Vegetarian Quick & Easy Vinegar Shallot Parsley Capers Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

Ingredients

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

ALMOND AND PARSLEY SALSA VERDE

Almond and Parsley Salsa Verde image

The reason I'm calling this salsa verde and not pesto is because whenever you say pesto, people instantly think of the traditional version with the pine nuts and basil. I'm using the term salsa verde the way it's used around northern California. It's a very generic term for any fresh green sauce, usually starring some type of herb, but also can be made with spinach, arugula, etc.

Provided by Chef John

Categories Salsa

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

⅔ cup roasted, salted almonds, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 clove garlic, minced
1 cup olive oil

Steps:

Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 2.8 g, Fat 33.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 43.8 mg, Sugar 0.6 g

ALMOND AND PARSLEY SALSA VERDE

Almond and Parsley Salsa Verde image

The reason I'm calling this salsa verde and not pesto is because whenever you say pesto, people instantly think of the traditional version with the pine nuts and basil. I'm using the term salsa verde the way it's used around northern California. It's a very generic term for any fresh green sauce, usually starring some type of herb, but also can be made with spinach, arugula, etc.

Provided by Chef John

Categories Salsa

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

⅔ cup roasted, salted almonds, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 clove garlic, minced
1 cup olive oil

Steps:

Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

Nutrition Facts : Calories 310.6 calories, Carbohydrate 2.8 g, Fat 33.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 43.8 mg, Sugar 0.6 g

FRESH HERB SALSA VERDE

Fresh Herb Salsa Verde image

A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

2 cups mixed fresh herbs, such as basil, parsley, and cilantro
1 garlic clove
1 1/4 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
3 anchovy fillets
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g

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