The reason I'm calling this salsa verde and not pesto is because whenever you say pesto, people instantly think of the traditional version with the pine nuts and basil. I'm using the term salsa verde the way it's used around northern California. It's a very generic term for any fresh green sauce, usually starring some type of herb, but also can be made with spinach, arugula, etc.
Ingredients
- 0.67 cups roasted , salted almonds, finely chopped
- 1 bunch flat-leaf parsley , finely chopped
- 1 clove garlic , minced
- 1 cup olive oil
Instructions
-
1
Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
-
2
Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Instant Pot Venison Pot Roast
The Instant Pot makes venison meat fork-tender, the potatoes creamy, and the carrots crisp-tender. A mouthwatering comfort-food meal, ready in just 3 hours!
Gluten-Free Fruitcake
A dense gluten-free fruit cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!
Chicken Piccata with Fettuccine
Mmm...A yummy pasta dish that stays in the limits of pasta town but still very hearty and healthy meal. This meal is easy to prepare and good to make for a nice fall or summer lunch.