Perhaps not all things green but close to it – six of 10 ingredients for this tasty sauce are green and fresh: basil, mint, jalapeño, scallion and lime (zest and juice). Throw in some yogurt, olive oil, ginger and garlic and you’ll have your new favorite sauce for the summer.
I originally made this to serve with grilled lamb but also served it with grilled chicken. It is great on top of basmati rice or potatoes. It would also make a good salad dressing (it has a similar consistency). I think there are many possibilities that I haven’t even considered.
You can adjust the amount of spice by how much of the jalapeño pepper you use (the seeds make it even spicier). My dad suggested hints of cumin and tumeric – neither are present although we agreed that the overall taste is “middle eastern.” This is a great sauce to make when you have a bounty of fresh basil and mint from your summer garden.
I’d love to hear how you chose to use this sauce.
|All Things Green Yogurt Sauce|| || |
- 10 ounces non-fat plain Greek yogurt
- ½ cup basil leaves
- ⅓ cup mint leaves
- ¼ cup extra-virgin olive oil
- 1 (1-inch-thick) piece of ginger, peeled and coarsely chopped
- 2 garlic cloves, peeled
- 1 small jalapeño pepper, halved and seeded if desired (for less heat)
- 1 large scallion, trimmed
- Grated zest of 1 lime
- juice from 1 fresh lime
- ½ teaspoon coarse sea salt
- Place all ingredients in a Vitamix or blender. Process until smooth.
- Taste and add more salt if needed.
- Refrigerate until ready to serve. Can be made one day in advance.
Adapted from: Melissa Clark’s “Late Summer’s Grilling Sweet Spot” in The New York Times (September 10, 2013)