Almond-Rosemary Salsa Verde

By lorik

Ingredients

• 1 cup lightly packed flat-leaf parsley leaves
• 1/2 cup sliced almonds, toasted and cooled
• 1/4 cup drained capers, rinsed
• 3 anchovy fillets, rinsed
• 1 tablespoon minced fresh rosemary
• 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice (1 lemon)
• 1 garlic clove
• Ground black pepper
• 1/2 cup extra-virgin olive oil
• Kosher salt

Preparation

Step 1

In a food processor, combine the parsley, half of the almonds, the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the machine running, slowly add the olive oil and process, scraping the bowl as needed, until the mixture is smooth.

Add the remaining almonds and pulse until coarsely chopped, about 10 pulses. Transfer to a bowl and stir in the lemon juice. Taste and season with salt and pepper