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Almond and Rosemary Salsa Verde

Almond and Rosemary Salsa Verde

By Diane UngerAugust 7, 2017

  • Makes
    Makes about 1 cup
  • Cook Time
    20 minutes

This quick and versatile green sauce is herbal and nutty, accented with the brightness of lemon and the brininess of capers. It’s excellent with a seared or grilled steak, but is also a good accompaniment to chicken or fish, or as a sandwich spread. If convenient, make the sauce up to a day ahead and refrigerate it, but allow it to come to room temperature before serving.

Ingredients
  • 1

    cup lightly packed fresh flat-leaf parsley

  • ½

    cup sliced almonds, toasted and cooled

  • ¼

    cup drained capers, rinsed, drained and patted dry

  • 3

    oil-packed anchovy fillets, rinsed and patted dry

  • 1

    tablespoon minced fresh rosemary

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice

  • 1

    medium garlic clove, smashed and peeled

  • Kosher salt and ground black pepper

  • ½

    cup extra-virgin olive oil

Step 1

In a food processor, combine the parsley, half of the almonds, the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the processor running, slowly add the oil and process, scraping the bowl as needed, until smooth. Add the remaining almonds and pulse until roughly chopped, about 10 pulses.

Step 2

Transfer to a small bowl and stir in the lemon juice. Taste and season with salt and pepper.

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