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Almond and Parsley Salsa Verde

4

15 min

Almond and Parsley Salsa Verde

Almond and Parsley Salsa Verde Photo 1

Time

15 min

Serving

8 persons

Calories

311

Rating

4.00★ (8)

Author: Victoria Buriak
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.

Ingredients

  • roasted, salted almonds: 0.66667 cup (chopped)
  • bunch flat-leaf parsley: 1 piece (chopped)
  • clove garlic: 1 piece (minced)
  • olive oil: 1 cup

Metric Conversion

Stages of cooking

Almond and Parsley Salsa Verde Photo 21
Almond and Parsley Salsa Verde Photo 3 2
  1. Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
    Almond and Parsley Salsa Verde Photo 2
  2. Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.
    Almond and Parsley Salsa Verde Photo 3

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