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.
- Serves: 2 persons
- 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
- 1 ½teaspoons finely grated lemon zest
- ¼teaspoon kosher salt (Diamond Crystal), plus more to taste
Step 1Place 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 2Add 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 3Use 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.