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.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
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
Steps
- 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.
