PESTO****Salsa Verde

By Unblond1

This was very good, basically a different-tasting pesto without cheese. I had it on a piece of High Liner fish and I didn't like the fish but this would be great on home-prepared fish or chicken or even as a sandwich spread, etc., as you would any other pesto.

Ingredients

• 6 ounces walnuts
• 1/2 cup coarsely chopped parsley
• 1 tbsp. coarsely chopped basil
• 2 cloves garlic, chopped
• 2 small cornichons
• 1 hard-boiled egg yolk
• 1/2 cup best EVOO
• 1 tbsp. sherry vinegar
• salt and pepper to taste

Details

Servings 16

Preparation

Step 1

* Toast walnuts in a skillet and set aside to cool.

* Transfer the nuts to a food processor. Add the parsley, basil, garlic and cornichons. Turn the mashine on and add the egg yolk. Add the olive oil in a slow stream, while processing, until very smooth. Add the vinegar, salt and pepper and process to mix. Taste and add additional salt, pepper or vinegar, if needed.

* Serve over poached, grilled or baked fish or chicken breast.

*NUTRITION: - Per 2 Tablespoon serving*

* Calories - 134.5
* Fat - 14.2
* Sat Fat - 1.7
* Carbs - 1.9
* Fibre - .8
* Protein - 1.9