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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
- 2/3 cup roasted, salted almonds, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 1 clove garlic, minced
- 1 cup olive oil
Directions
Step 1
Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
Step 2
Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 311 | |
| % Daily Value * | |
| Total Fat33g | 42% |
| Saturated Fat4g | 21% |
| Sodium44mg | 2% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber2g | 6% |
| Total Sugars1g | |
| Protein3g | |
| Vitamin C10mg | 51% |
| Calcium42mg | 3% |
| Iron1mg | 6% |
| Potassium129mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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