Time
15 min
Serving
8 persons
Calories
311
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.
Ingredients
- roasted, salted almonds: 0.66667 cup (chopped)
- bunch flat-leaf parsley: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- olive oil: 1 cup
Metric Conversion
Stages of cooking
-
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.
