Keto salsa verde

Spice up almost anything with color and a punch of flavor! Whip up a batch of salsa verde and experience enhanced pork, poultry, and fish. But wait, there's more... It gives a huge boost to salads, cooked veggies, and egg dishes, too!
Spice up almost anything with color and a punch of flavor! Whip up a batch of salsa verde and experience enhanced pork, poultry, and fish. But wait, there's more... It gives a huge boost to salads, cooked veggies, and egg dishes, too!
USMetric
4 servingservings

Ingredients

  • ½ cup 125 ml finely chopped fresh parsley
  • 3 tablespoons 3 tablespoons finely chopped fresh basil or fresh cilantro
  • 2 2 crushed garlic clovecrushed garlic cloves
  • ½ ½ lemon, the juice
  • 2 tablespoons 2 tablespoons small capers
  • ¾ cup 175 ml olive oil
  • 1 teaspoon 1 teaspoon sea salt
  • ½ teaspoon ½ teaspoon ground black pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Add all of the ingredients to a deep bowl and mix with an immersion blender until the sauce has the desired consistency.
  2. Store the sauce in the refrigerator for up to 4-5 days or in the freezer.

Tip!

We love drizzling over a bun-free burger with tomato and avocado! Olé!

Salsa verde adds the finishing touch to this nice everyday recipe— pork skewers with cauli mash and salsa verde.

More dip and dressing recipes

One Comment

  1. Melissa
    Okay, you want real salsa verde? Soak tomatillos(1.5 pounds?) (green tomatoes with the paper-y type skins outside) for 2-4 minutes and rip off the papers. Boil for 2 minutes the tomatillos, 2 cloves of garlic, 1/3 onion and 1 whole serrano chile (take stem off, may substitute a jalapeno). Move everything from the pot into a blender with a slotted spoon. Add 1/2 teaspoon salt and a generous pinch of fresh cilantro. Blend. Taste and tweak the salt.
    Cool. Enjoy.

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