All-Purpose Green Sauce
Published July 14, 2021
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1packed cup basil leaves
- ½packed cup parsley leaves and tender stems
- ½packed cup chopped chives
- 2garlic cloves, peeled and smashed
- Pinch of black pepper
- ¼cup plain Greek yogurt or sour cream
- ⅓cup extra-virgin olive oil
- 1½teaspoons finely grated lemon zest
- ¼teaspoon kosher salt (Diamond Crystal), plus more to taste
Nutritional analysis per serving (4 servings)
183 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 131 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Used cilantro & lime zest, added a small chopped jalapeño to make a topping for grilled fish tacos - WOW! Ended up devouring the remainder of the batch with tortilla chips...
I live in Germany, where this “green sauce” is made with local weeds. Has its own festival, contests, and is on every local menu. We typically eat it with boiled potatoes and hard-boiled eggs, a schnitzel or roast beef. Just in case anyone wants to try finding our herbs, they are borage, chervil, cress, parsley, salad burnet, sorrel and chives. Amounts hardly matter as no two batches are ever the same. Hand chopping is tedious but gives it a better texture.
Unless the garlic used is very fresh, start with one clove - otherwise it overpowers the herb flavors. I used parsley, basil and chives then added mint with zest (doubled) and salt (1/2 t) to cut the garlic intensity. Next time, I’ll use cilantro - kind of a creamy chimichurri sauce.
Great sauce. I used parsley, chives and dill. Better after 24 hours.
Love this use for extra herbs! Used a mix of dill, parsley and chives. This is going to be a summer staple!
Throughly underwhelming. I find it just okay, but dull. After reading the other comments I think I will try to “doctor” it by adding a chile to liven it up, maybe a bit of lemon juice to brighten up a bit more.
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