Salsa Verde
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INGREDIENTS
- 1 c Fresh flat-leaf parsley
- 1 sm Garlic
- 1/2 ts Anchovy paste
- 1/3 c Extra-Virgin Olive Oil
- ; well,
- And spun dry
- 1 tb Red wine vinegar
INSTRUCTIONS
In a blender blend salsa ingredients until smooth. Salsa may be made 1 day ahead and chilled, covered. Bring salsa to room temperature before serving. This recipe yields about 1 cup. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9151) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (367g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2427 | ||
| Calories from Fat: 2427 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 270.9g | 361 % | |
| Saturated Fat 39g | 195 % | |
| Monounsaturated Fat 130g | ||
| Polyunsanturated Fat 89.4g | ||
| Cholesterol 3.4mg | 1 % | |
| Sodium 183.2mg | 6 % | |
| Potassium 377.8mg | 10 % | |
| Total Carbohydrate 4.9g | 1 % | |
| Dietary Fiber 2g | 8 % | |
| Sugars, other 2.8g | ||
| Protein 3.1g | 4 % | |
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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: 2427
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