Salsa Verde

Course Appetizer
Servings 8 servings
Calories 90 kcal


  • ½ cup flat-leaf parsley leaves lightly packed
  • 2 tbsp chopped spearmint
  • 2 tbsp capers rinsed and chopped
  • 1 tsp finely chopped garlic
  • ½ tsp dried oregano
  • ¼ cup 100% orange juice
  • 1 tsp lemon juice
  • 2-3 tbsp extra virgin olive oil
  • 2 anchovy filets finely chopped, optional


  • Finely chop the parsley by hand (there should be 1/4 cup chopped) and place it in a small mixing bowl. Add the mint, capers, garlic, and oregano.
  • The sauce can be made up to this point and refrigerated, covered, for 8 hours. Just before serving, mix in the orange and lemon juices, then stir in the olive oil. Mix in the anchovies, if using.


Nutritional Information
PER SERVING (1 Tbsp): 90 calories, 9 g fat (1 g saturated fat), 2 g carbohydrate, 0 g protein, 0 g dietary fiber, 110 mg sodium.

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