Place the olive oil and lemon juice in blender, then add parsley, mint, scallions, anchovies and capers. Pulse the blender on and off then blend until the sauce is smooth, scraping down the blender carafe as needed. Taste and season with salt and pepper. The Low FODMAP Mint Salsa Verde is ready to use or may be refrigerated overnight and brought back to room temperature before using. If it has separated, whisk it together vigorously before using.
It is imperative to make this with FRESH herbs! Do not try this with dried.
Low FODMAP Mint Salsa Verde
Amount Per Serving
Calories 144Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 1g5%
Total Carbohydrates 4g1%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.