ALL-PURPOSE GREEN SAUCE
This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.
Provided by Melissa Clark
Categories sauces and gravies
Time 10m
Yield About 2 cups
Number Of Ingredients 9
Steps:
- Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
- Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
- Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.
FRESH HERB SAUCE
This fresh green purée is a light alternative to traditional heavy sauces and goes well with an Italian-style roast turkey or chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 10m
Number Of Ingredients 6
Steps:
- Place the watercress, parsley and walnuts in a blender and pulse until finely chopped. Add the oil, lemon juice and sugar, and season well. Blend for 1 min until everything has combined into a thick green sauce. Can be made several hours ahead.
Nutrition Facts : Calories 203 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
GREEN-HERB SAUCE FOR FISH OR CHICKEN
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 6
Steps:
- Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.
Nutrition Facts : Calories 51 g, Fat 5 g, Sodium 3 g
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
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Author Anna StockwellPublished Sep 30, 2017Estimated Reading Time 8 mins
- Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
- Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
- Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
- Mexico: Salsa Verde. In Mexico salsa verde means something completely different than it does in Italy, but it still involves a lot of fresh herbs and garlic.
- Italy: Pesto. Yes, technically you could call pesto a "salsa verde," since the term just means "green sauce." Pesto's easily the most luscious of the green sauces, since it boasts not only olive oil but cheese (usually Parmesan, sometimes Pecorino) and nuts (often pine nuts, but sometimes with walnuts or other nuts, too).
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