Almond and Parsley Salsa Verde

Almond and Parsley Salsa Verde

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Chef John 23872

"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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15 m servings 311 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  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.


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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...

Used the food processor. I had to add salt because my almonds were unsalted. Served over pasta.

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