This isn’t your average salsa. No tomatillos, no lime juice, or cilantro. Instead, this gorgeous green-hued salsa gets its vibrant color from fresh parsley and basil. Those fresh herbs combined with green onions, briny capers, and tangy Dijon mustard, this salsa brings a boost of flavor to any weeknight meal. Dress up fish or chicken dishes, or use it as a dipping sauce or topping. Tip: make sure to chop herbs instead of keeping them whole. Fresh, pungent herbs are one of the easiest ways to make your dinner more interesting, and flavor without adding on an excess of calories.
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup torn fresh basil
2 tablespoons chopped green onions
2 teaspoons drained and rinsed brined capers
1 teaspoon grated lemon rind
1/2 teaspoon anchovy paste
1/4 teaspoon Dijon mustard
1/2 small garlic clove, grated
2 tablespoons extra-virgin olive oil
1 to 2 Tbsp. water
Dash of black pepper
How to Make It
Place first 8 ingredients in a food processor; process until mixture forms a rough paste. Add oil; process just until combined. Add water, 1 tablespoon at a time; process until mixture reaches desired consistency. Transfer to a small bowl; stir in pepper.
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