Because people immediately associate the word “pesto” with the classic version made with pine nuts and basil, I’m naming this salsa verde rather than pesto. I’m using the term “salsa verde” in the manner that northern Californians do. It’s a pretty broad term that refers to any form of fresh green sauce, usually featuring some kind of herb, though it can also be created with spinach, arugula, etc.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- ⅔ cup roasted, salted almonds, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 1 clove garlic, minced
- 1 cup olive oil
Instructions
- Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
- Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.
Reviews
It was good! I used curly parsley, since that’s what we have a bumper crop of, and sliced almonds, which I toasted, and I left it unsalted but placed a salt shaker on the table for those who salt.
It was good. I needed to chop up the almonds better. Still a good taste. I added a splash of lemon juice to cut the heavy and rich flavor. Note: Re-heat when removing from the refrigerator.
Absolutely delicious. I am not a big fan of parsley but I love Pesto so I tried it. Awesome!!a
Used the food processor. I had to add salt because my almonds were unsalted. Served over pasta.
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.