Walnut Salsa Verde - Paleo, Whole30
Walnut Salsa Verde is a quick and easy addition to any meal! Try serving it over grilled chicken, seafood, pork, lamb, beef or vegetables!
Ingredients
- 1/2 cup walnuts
- 1 cup parsley - finely chopped
- 1 tbsp capers - finely chopped
- 1 shallot - finely chopped
- 1 clove garlic - finely chopped
- 1 tsp Aleppo pepper flakes
- 2 tbsp fresh lemon juice
- 3/4 cup Extra Virgin olive oil
- 1 tbsp agave nectar optional, omit for Whole30
- 2 anchovy filets - finely chopped optional
- kosher salt and freshly-cracked black pepper to taste
Instructions
- Add walnuts to a cold non-stick or stainless-steel skillet. Place over medium heat and toast nuts until warm and fragrant. Toss regularly to avoid burning.
- Transfer nuts to a cutting board and place garlic overtop. Let nuts gently heat the garlic to mellow out some of the sharp flavour.
- Add nuts and garlic to a medium-sized mixing bowl along with the remaining ingredients.
- Stir everything until well combined. Taste for seasoning and adjust salt and pepper as required.
- Walnut Salsa Verde can be stored in a sealed jar for up to 5 days in the fridge or up to 6 months in the freezer.