[an error occurred while processing this directive]
BACK to Recipes page
Green Parsley Sauce:
Great on pasta, roasted veggies, grilled chicken, fish, and fried or steamed tofu1/2 cup olive oil
1.5 cup fresh parsley leaves, packed
3-4 garlic cloves
Juice of 2 large lemons
2 tablespoons capers, rinsed and drained
1/4 cup chopped scallions or onions
1/4 teaspoon salt
ground black pepper to taste
Combine the oil, parsley, garlic, lemon juice, capers, scallions or onions, and salt in a blender or food processor and whiz until smooth. Add black pepper to taste. Tightly covered and refrigerated, Salsa Verde will keep for about 5 days.
Variation: Add 1 or 2 tablespoons of fresh chopped
basil, tarragon, or dill. Or try 1/2 teaspoon of
rosemary or sage, or a teaspoon of Dijon mustard.
Source: Anonymous ORG'S Member
BACK to Recipes page