Serves 4 (serving size: white or yellow miso paste)
Ann Taylor Pittman
Herby, garlicky, and briny, this easy food processor sauce is a loose combination of classic Italian salsa verde and Argentinian chimichurri. Use it to brighten up seared pork chops, grilled steak, or grilled chicken skewers.
1 cup coarsely chopped cilantro leaves and stems
1/4 cup chopped green onions
2 tablespoons drained capers
1 garlic clove
1/4 cup extra-virgin olive oil
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Added sugars g
Calcium 1% DV
Potassium 1% DV
How to Make It
Place cilantro leaves and stems, green onions, capers, and garlic clove in a mini food processor; pulse until finely chopped. Add olive oil, water, vinegar, salt, and crushed red pepper; process until well blended.
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