This gorgeous sauce adds an incredible zingy fresh flavour blast to any grilled or pan fried fish or meat. Salsa Verde is traditionally made with lots of Olive oil and capers, I didn't include capers as I didn't have any (and don't care for them actually) but if you want too, just include a tablespoon of capers, and don't add the salt at the end, or at least test before you do!
My low cal version has no oil at all, so is a fraction of the calories, but hits the spot for a KaBAM! of flavour.
Low-Fat, Low Calorie - Salsa Verde Recipe
Serves = 4
Half cup of fresh parsley leaves
Quarter cup of fresh basil leaves
1 tspn sea salt flakes (or to taste)
1 green chili (optional)
1 clove Garlic
Juice and finely grated zest of 1 medium lemon
Black pepper to taste
1 tblspn low fat cream cheese spread
In a food processor or a bowl with a hand held blender;
Blitz the herbs, chili, garlic and lemon juice/zest together well until the herbs are finely chopped through, then add the cream cheese, along with salt and black pepper to taste, blitz until a smooth emulsion is formed.
Serve over fish, or chicken or grilled Italian vegetables.
approx 71 in total
per serve: 18