Tomato Salsa Verde

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Tomato Salsa Verde
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3 anchovy fillets, rinsed and chopped

1 clove garlic, chopped

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped celery leaves

2 tablespoons packed chopped fresh basil

1/4 cup extra-virgin olive oil

1 tablespoon balsamic vinegar

1 cup diced seeded tomatoes

1/4 teaspoon kosher salt

Freshly ground pepper, to taste


Place anchovies, garlic, parsley, celery leaves and basil in a food processor. Add oil and vinegar; pulse until blended. Transfer to a bowl and stir in tomatoes. Season with salt and pepper

Makes 4 servings

This recipe was inspired in whole or in part by Eating Well