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Nutrition Facts
Serving Size 34 g
(Approx. 12 Servings)
Amount Per Serving
Calories 170 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 75 mg 3%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 1 g
Vitamin A 15% • Iron 4%
Vitamin C 15% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Salsa Verde

Prep Time
30 minutes
Cook Time
N/A
Total Time
30 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 Tbsp capers, drained and rinsed
3 anchovy fillets, oil drained, approximately 1/2 ounce
4 garlic cloves, crushed, approximately 1-1/2 tbsp
1 cup(s) Italian parsley, leaves tightly packed
1 cup(s) baby arugula, leaves tightly packed
1 cup(s) fresh cilantro, leaves tightly packed
1/2 cup(s) fresh basil, leaves tightly packed
1/4 Oz fresh chives, roughly chopped
1 Tbsp fresh rosemary, leaves only, tightly packed
2 Tbsp red wine vinegar
1 cup(s) Rustico Unfiltered Extra Virgin Olive Oil
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Instructions

1
In a food processor, combine all ingredients except olive oil. Pulse until everything is chopped fine and well incorporated.
2
Place herb mixture into a ball jar or serving bowl. Add olive oil and whisk to just combine. Season to taste and refrigerate until ready to use.
3
Serve on any protein, use as a rustic salad dressing or as a dip for vegetables.
4
Chef's Note: For a more rustic version, do not use a food processor. Simply chop everything finely and mix together. Refrigerate for up to 5 days.
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