Almond and Rosemary Salsa Verde

Name: Almond and Rosemary Salsa Verde
Cook time: 20 min
Total time: 20 min
Yield: Makes about 1 cup
Ingredients: 1 cup lightly packed fresh flat-leaf parsley; 1/2 cup sliced almonds, toasted and cooled; 1/4 cup drained capers, rinsed, drained and patted dry; ... and more. Sign up for full access to all ingredients and instructions.

By Diane UngerAugust 7, 2017

Makes
Makes about 1 cup
Cook Time
20 minutes
Rating
1

This quick and versatile green sauce is herbal and nutty, accented with the brightness of lemon and the brininess of capers. It’s excellent with a seared or grilled steak, but is also a good accompaniment to chicken or fish, or as a sandwich spread. If convenient, make the sauce up to a day ahead and refrigerate it, but allow it to come to room temperature before serving.

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