Green Herb Sauce
Fresh, green, and full of anti-oxidants. This little nutrition bomb is the perfect foil for rich or meaty dishes. It's also endlessly flexible and is easily adapted to whatever leafy green herbs and citrus you have on hand. Go wild - you can't go wrong.
Equipment
- high speed blender - this is essential; without one, it will taste like lawn clippings.
Ingredients
- 1 bunch parsley, washed (with stems)
- 1 bunch coriander, washed (with stems, roots removed) (you can substitute or add dill, basil, chives, mint - any green leafy herb)
- 2 spring onions, halved; use white and green parts
- 2 cloves garlic, peeled
- 1 jalapeno, seeded
- 1 lime, juiced
- 2 tsp sea salt (adjust to taste)
- ½ cup olive oil (adjust as needed; you're aiming for the consistency of mayonnaise, not salad dressing)
Instructions
- Place all the ingredients in a high speed and whizz them up, scraping down the sides after 20 seconds.
- Taste adjust seasoning and texture as needed, by adding more salt, lime juice, or olive oil.
- More method than recipe, this sauce lends itself to all kinds of substitutes. Use whatever leafy green herbs you have on hand. If you don't have a lime, use a lemon. If you don't have a jalapeño, use a thai chile.
- If you want something creamy and dairy isn't a problem (and you're willing to sacrifice the 'healthy' label), mix half the sauce with a big fat dollop - or two - of creme fraiche or Greek yogurt.
- If you want creamy but need it to be dairy free, do the same using mayonnaise or cashew cheese.
- If you can tolerate seeds, mix in a big spoon of tahini; or, for a seed-free, green tahini-esque sauce, add a heaping tablespoon of cashew butter. Basically, you can't go wrong.