Pesto-Style Salsa Verde

Pesto-Style Salsa Verde
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  • ¾ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 medium cloves garlic, coarsely chopped
  • ½ cup packed fresh cilantro leaves
  • ¼ cup blanched almonds
  • ½ cup packed fresh basil leaves
  • 1 cup packed fresh flat-leaf parsley leaves
  • + 2 more ingredients
    • 1 Tbs. white-wine vinegar
    • ¼ tsp. dried red chile flakes

Heat the oven to 400°F. Spread the almonds in a pie pan and toast the almonds in the oven until lightly golden, about 8 min. Transfer to a plate and let cool. Bring a large pot of water to a boil and salt the water heavily (it should taste like sea water). Add the parsley and basil leaves to the...

View full recipe at Fine Cooking


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