Mint and Parsley Salsa Verde - Keto Meals and Recipes

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Mint and Parsley Salsa Verde

INGREDIENTS

30 g (1/2 cup chopped) mint leaves

30 g (1/2 cup chopped) Italian flat leaf parsley

15 g (1 tbsp) red wine vinegar

0.5 g (1/2 tsp) salt

0.5 g (1/4 tsp) black pepper

10 g (1 tbsp minced) garlic

5 g (1 tsp) Dijon mustard

15 g (1 tbsp) lemon juice

12 g anchovies (or capers for vegetarian/vegan version)

100 g (1/2 cup) olive oil

DIRECTIONS

Smooth version
1. Put all the ingredients into food processor or bullet and process until finely chopped. Put into jar or serving bowl
2. Refrigerate covered until ready to serve
Coarse Version
3. Chop the mint and parsley to very small pieces and place into a medium mixing bowl
4. Add the salt, pepper, Dijon mustard, lemon juice, red wine vinegar, and olive oil to the mixing bowl
5. Mince the garlic and add to the mixing bowl
6. Chop the anchovies to a paste consistency and add to the mixing bowl
7. OPTION for vegetarian/vegan version: SUBSTITUTE capers for the anchovies. Chop the capers to a paste and add to the mixing bowl
8. With a fork, stir to combine all the ingredients.
9. Put into jar or serving bowl.
10. Refrigerate covered until ready to serve

MACRONUTRIENTS CHART

Macros

Recipe tags: greek salsa verde, high fat salsa verde, italian salsa verde, keto salsa verde, ketogenic salsa verde, LCHF salsa verde, low carb salsa verde, mexican salsa verde, spanish salsa verde

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By Angela Wilkes
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Cuisine: Greek Italian Mediterranean
Category: Sauces and Dips Vegetarian
Created: April 12, 2017

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