| Total: | 5 min |
| Prep: | 5 min |
| Yield: | about 1 cup |
Ingredients
- 2 cloves garlic
- 1 shallot, chopped
- 1 poblano chili, seeded
- 3/4 cup chopped parsley leaves
- 1/2 bunch cilantro leaves, chopped
- 3/4 cup olive oil
- 3 teaspoons lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
- Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 764 |
| Total Fat | 81 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 411 mg |
Reviews
The best for steak. My kids won’t have steak without it.
loved it an combine with some chimichuri even better
I made mesquite grilled salmon last night and topped it with this wonderful salsa verde. One of my guests was eating spoonfuls of the sauce even after the salmon was long gone! I didn’t have shallots so I used a bit of white onion instead and used a whole head of flat leaf parsley. The flavors were fresh and creamy–definitely a keeper.