Recipe by Chef John
"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."
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roasted, salted almonds, finely chopped
flat-leaf parsley, finely chopped
I use the term salsa verde the way it's used around Southern California too. The perfect accompaniment served over grilled chicken. Not being a big fan of parsley this really worked. Next time I'll try cilantro.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond and Parsley Salsa Verde
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 298
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