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Almond and Rosemary Salsa Verde
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.
Makes about
1 cup
20 minutes
Ingredients
-
1
cup lightly packed fresh flat-leaf parsley
-
½
cup sliced almonds, toasted and cooled
Directions
-
01In a food processor, combine the parsley, half of the almonds, the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the processor running, slowly add the oil and process, scraping the bowl as needed, until smooth. Add the remaining almonds and pulse until roughly chopped, about 10 pulses.
Reviews
September 13, 2025
Really good & versitle
Used this as a base for a pizza & it was excellent! Only used one anchovy as that was enough for us. Will try subbing pistachios for the almonds in the future.
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