Salsa Genovese
by Tonya1031
You probably know that Genoa is famous for pesto, but you might not know this other specialty: a pureed olive, nut and herb sauce, fantastic for fish. The men of Genoa have been fishermen and sailors for centuries, and Genovese housewives have had a devise many ways to make the catch appealing. You can spoon the sauce over any white fish - baked, grilled our poached - or stir some into mayonaise as a dip for artichokes.
Serve this over bruschetta w/ ricotta cheese.
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INGREDIENTS
- 1/2 c green olives ; pitted
- 2 tablespoons pine nuts ; toasted
- 2 tablespoon fresh flat leaf parsley
- 2 tablespoon fresh basil ; chopped
- 1 tsp fresh thyme ; chopped
- 1/2 tsp lemon zest ; grated
- 1/2 tsp capers ; minced, rinsed b4 mincing
- 1 clove garlic ; minced
- 6 tablespoon Extra Virgin Olive Oil
INSTRUCTIONS
1. Pulse the olives in a food processor until well chopped.
2. Add all the remianing ingredients except for the olive oil & pulse until nearly pureed.
3. With the machine still running, add 6 T olive oil through the feeding tube, pureeing until the mixture is almost smooth.
4. Taste & adjust the seasoning.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (37g) | ||
| Recipe Makes: 6 | ||
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| Calories: 160 | ||
| Calories from Fat: 158 (99%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 17.5g | 23 % | |
| Saturated Fat 2.3g | 12 % | |
| Monounsaturated Fat 12.3g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 298.7mg | 10 % | |
| Potassium 30.9mg | 1 % | |
| Total Carbohydrate 1.3g | 0 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 0.5g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 160
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