Salsa Verde With Nuts

Ingredients

• 1 anchovy, preferably packed in salt, rinsed and cleaned
• 2 cloves garlic, peeled
• 1 tablespoon capers
• 1 teaspoon fresh marjoram leaves
• ¼ cup mint, chopped
• 1 cup parsley leaves, tightly packed
• ¾ cup olive oil, more or less
• ¼ cup chopped or slivered almonds, preferably toasted

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    201 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 0 milligrams cholesterol; 48 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 cup

Preparation

1. In a food processor or with a mortar and pestle, pulse or pound the anchovy and garlic to a paste, then add capers, and then the herbs until everything is coarsely pureed. Be careful not to overprocess.
2. Add the olive oil a bit at a time until mixture is smooth and saucy. Taste, and add more oil if necessary. Stir in nuts, and serve with fish.