For an extra layer of flavor, toast the almonds lightly before chopping. Adjust the amount of garlic to your preference. For a milder flavor, use half a clove. This salsa verde is best served fresh. However, it can be stored in an airtight container in the refrigerator for up to 2 days. The oil may solidify, so bring it to room temperature before serving.
Almond and Parsley Salsa Verde
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME15 mins
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SERVING8 People
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VIEWS28
Embrace the vibrant flavors of Northern California with this fresh, herbaceous salsa verde. This verdant sauce, bursting with the nutty richness of almonds and the bright, peppery notes of parsley, elevates everything from grilled meats to crusty bread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber2 g
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Protein3 g
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Saturated Fat4 g
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Sodium44 mg
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Sugar1 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Finely chop the roasted almonds and flat-leaf parsley together on a cutting board until uniformly minced. (Approximately 5 minutes)
02
Step
1 mins
Transfer the almond-parsley mixture to a bowl and add the minced garlic. (Approximately 1 minute)
03
Step
3 mins
Slowly drizzle in the olive oil, stirring continuously, until a thick, emulsified sauce forms. Adjust the amount of olive oil to achieve your desired consistency. (Approximately 3 minutes)
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Ronaldo Wilderman
Jun 26, 2025This recipe is so easy to follow, and the results are fantastic. I've used it on everything from pasta to sandwiches.
Wallace Durgan
Jun 12, 2025I made this salsa verde to serve with grilled chicken, and it was a huge hit! The flavors are so bright and fresh, and the almonds add a wonderful texture.
Chanel Cassin
Apr 7, 2025I added a squeeze of lemon juice to brighten the flavors even more. It was delicious!