Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
344
Calories
30g
Protein
24g
Fat
3g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oil-packed anchovy fillets, chopped (optional)
- 1 garlic clove, chopped
- 1 1/2 tablespoons capers, rinsed and chopped
- 1 Fresno chile or red jalapeño, stemmed, seeded, minced
- 4 cups loosely packed fresh flat-leaf parsley leaves, finely chopped
- 2 cups loosely packed fresh mint leaves, finely chopped
- 1 cup loosely packed fresh cilantro leaves, finely chopped
- 1 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes