Salsa Finta & Almond Polpetta

Raw Food Recipe Salsa Finta

This is a really great little satisfying recipe that doesn't need a dehydrator, but looks really beautiful on the plate, with not too much effort.

I love the perfect blend of tomato sauce and the ‘meaty’ herb infused polpetta. Β When they’re served with a lightly dressed, fresh green leaf salad, it’s the perfect lunch or dinner to leave you feeling light and energised.

As I said, the beauty of this recipe is that you just roll these polpetta and serve them right away, or you can dehydrate them for a couple of hours to warm them through and make them slightly crunchy on the outside.

For the picture, we rolled them in a little ground almond and nutritional yeast, which not only makes them visually more appealing, but also gives them an extra layer of flavour.

Leave me a comment under the recipe and let me know how you like them.


Raw Food Recipe Salsa Finta

Serves 4

Salsa Finta

  • 1 cup sun-dried tomatoes
  • 2 cups fresh tomatoes
  • 1 soft date
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 5 large basil leaves
  • 1/4 cup water
  1. Blend all ingredients in a high-speed blender.

Almond polpetta

  • 1 cup almonds, soaked
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice
  • 1/4 cup salsa finta
  • 3 tablespoons fresh, chopped parsley
  • 1 tablespoon Italian herbs
  • 1/4 cup onion
  1. Grind the almonds to crumbs in a food processor.
  2. Add remaining ingredients and process again until thoroughly mixed.
  3. Form into small balls and optionally dehydrate at 115Β° F for 6 hours or until they are slightly crunchy on the outside and soft on the inside.

To serve

Raw Food Recipe Salsa Finta

Take a couple of handfuls of mixed leaves per person (a mix of rocket & chard is great), and mix with strips of courgette (zucchini) pasta. To make enough courgette pasta for 4 people, use the following recipe:

  • 2 medium courgette (zucchini)
  • 1 teaspoonΒ olive oil
  • Pinch Celtic sea salt
  1. Cut the courgette lengthwise with a mandoline. Lay the strips on top of each other and, using a knife, cut them lengthwise into fettuccine-style strips.
  2. Mix the strips with the olive oil and salt in a large bowl and allow to soften for a couple of minutes.
  3. Put the desired amount of salsa finta on the plate; I usually like to put it around the centre of the plate, leaving room for the salad in the middle. Β Then I can place the polpetta on top of the sauce for a simple presentation.



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  1. Eileen Fallows

    I really dislike tomatoes so I used a home made pesto sauce and an olive oil and lemon dressing – yum!!

  2. Cath

    youre tremendous! what a dish to make, cant wait! My mouth is watering from those glorious ingredients. Thx Russell πŸ™‚ x

  3. Michelle Lambert

    Thank you so much Russell. I am always looking for refreshing recipes as this one to keep me cool in these very hot summer days in South Florida.
    This will definitely be enjoyed this evening for my dinner.

  4. mair la touche

    Hi Russell – This looks 100% intriguing! Were the polpette in the photo rolled in something before they were dehydrated ? More nutritional yeast, perhaps? The color difference is very appealing.

  5. Houndjog

    Hi Russell! New to raw and not sure if I can sub almond pulp for the whole almonds? Would the recipe change -would I need more almond pulp & if so, about how much. Many thanks & appreciate you!

  6. Sylvie Lafrance

    hi James,

    We had this for dinner and I had good comments! I forgot to had the salsa into the balls but it was good anyway….

    Good easy receipe! Thanks

  7. Tina Slaughter

    Hey, Russell–

    Thank you for the recipe. I was originally going to have zucchini pasta for dinner, but instead I’m going to have this. I’m heading out to purchase the sun-dried tomatoes and then I’ll be preparing this for dinner. Many of your recipes are staples in my home now with my daughter and me and I’ve introduced my mom to raw meals as well. Keep those recipes comin’. Thanks again. πŸ™‚

  8. Kat Drake

    Good Morning Russell this looks great. My new food processor is getting delivered in am and can’t wait to break it in (love my toy’s). Thanks for the recipe this looks YUMMY!
    Have a amazing day!

  9. Angie

    Hi Russell,
    I now know what I am making for dinner tonight! Looks like a winner! How long should I soak the almonds? Love what you do! Thank you!

    • Russell

      I normally soak overnight and say that 4 hours is a minimum. But even if you only have, say, 1 hour, it’s still worth soaking them.

  10. Susan J

    Hey Russell! :)) I have never heard of “Salsa Finta.” What exactly is it and where might I be able to find it in the States? When I read the recipe title I thought it was the sauce but then found it listed as an ingredient IN the sauce! haha πŸ™‚ BTW – Your recipe looks great! Can’t wait to find the last ingredient so I can make it! :)) Thanks for all your initiative and creativity with food … your many talents comes through loud & clear!!!! :o))))

    • Russell

      Hey Susan, thanks! πŸ™‚

      Actually, you were right initially; salsa finta is the sauce recipe. A bit of it is used in the polpetta (almond balls) not in the sauce.

  11. Heather Moncrieff

    Hi Russell
    I’m a certified raw food chef from the LLI in Calafornia and as far as I’m aware the only one in Scotland.
    So long story short….I’m fussy! Just made it and put in the dehydrator and was delighted. 100 times easier as our raw falafes at school and as tasty.
    Keep them coming!
    Cheers Heather x
    Thank you.

  12. grace

    Dear James,

    This recipe is wonderful as it was years ago when I first saw it….but I must say…the first presentation appeal to me much better…the polpetta on this one looks like truffels rolled in coconut shreds….as I said I am sure it tastes great as all the recipes you provide just…well you know what I mean…you asked for comments and I am honest…still admire you LOL

  13. Pingback: Raw Spag Bowl | Blue Fifth

  14. Kathy Just

    Hi Russell, thanks for the latest recipe, I am whipping this up for dinner tonight, looking forward to the flavours, thank heaps, you are doing a great job. Kathy NZ πŸ™‚

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