1/2 cup olive oil
1 cup fresh parsley leaves, packed
3 garlic cloves
1/3 cup fresh lemon juice
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 whirl until smooth. Add black pepper to taste. Tightly covered and refrigerated, Salsa Verde will keep for about 5 days.
PER 2-OZ SERVING: 211 CALORIES, 0.5 G PROTEIN, 22.8 G FAT, 2.9 G CARBOHYDRATE, 240 MG SODIUM, 0 MG CHOLESTEROL.
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.
TOTAL TIME
10 minutes
SERVINGS
1 cup
A vividly green sauce that adds piquancy to steamed or raw vegetables, Broiled Tofu (see page 261), frittatas, and fish dishes.