Keto salsa verde

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!

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!
USMetric
4 servingservings

Ingredients

  • ½ cup 125 ml finely chopped fresh parsley
  • 3 tbsp 3 tbsp finely chopped fresh basil or fresh cilantro
  • 2 2 crushed garlic clovecrushed garlic cloves
  • ½ ½ lemon, the juice
  • 2 tbsp 2 tbsp small capers
  • ¾ cup 175 ml olive oil
  • 1 tsp 1 tsp sea salt
  • ½ tsp ½ tsp 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.

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7 comments

  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.
  2. Anja
    Melissa you are confusing the Mexican salsa verde with this very old European salsa verde which never has tomatoes or chillis in it, it is not a salsa eaten with mexican food. This is often put on crushed, skin on, new potatoes and meat ;)
  3. Annie Ruiz
    Shouldn’t call this Salsa Verde, since the authentic salsa verde uses tomatillos.
    Not even in Spain would this be considered a salsa verde!
    Melissa is absolutely correct.
    This recipe should have a different name.
  4. TMI
    Seriously, who cares. It looks delicious.
  5. Leslie
    Actually, Melissa is correct. This is not a salsa verde but more like a chimichurri or a pesto. I'm in the change the name of this recipe. Because it is a little misleading. However, I can't wait to try this chimichurri!
  6. Fran
    I think you can substitute mint instead and taste would be amazing too.
  7. Carol
    There are two types of salsa verde, one is Mexican and one is Italian. It is just coincidence that green sauce is salsa verde in both Spanish and Italian. This is the Italian salsa verde. From Alice Waters: SALSA VERDE, the classic green sauce of Italy, is a sauce of olive oil and chopped parsley flavored with lemon zest, garlic, and capers. It adds lively freshness to almost any simple dish. Flat-leaved Italian parsley is preferable, but curly parsley is good, too. Fresh parsley— the fresher the better— is the majority herb, but almost any other fresh, tender herb can enhance a salsa verde: tarragon, chervil, and chives are good choices.

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