| Fresh Green Summer Sauce |
Author: Nicole
Ingredients
- 2 cups packed mixed green herbs (such as basil, chives, cilantro, dill, mint, parsley or) (see Notes)
- 1 medium garlic clove
- ½ cup (~ 5 ounces) plain non-fat Greek yogurt
- 3 tablespoons extra-virgin olive oil
- Zest from one lemon (~ 1-1/2 teaspoons) (see Notes)
- Optional: ½ jalapeño pepper, seeded
- Kosher salt to taste
Instructions
- Combine herbs, garlic and jalapeño pepper (if using) in a food processor. Pulse to combine and scrape down sides of the container as needed.
- Add yogurt and purée until smooth. This may take a minute or so – scrape down sides of the container as needed.
- With the motor running, gradually drizzle in olive oil and process until combined. 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.
Notes
* I used 1 cup basil, ½ cup parsley and ½ cup chives.
* Stick with a food processor, I do not recommend using a blender or Vitamix for this recipe.
* You can substitute lime zest for lemon zest.
* Serve as sauce for salmon, shrimp, chicken, or lamb chops, marinade for chicken or pork, sauce for steamed potatoes or dipping sauce for crudité or chips.
* Stick with a food processor, I do not recommend using a blender or Vitamix for this recipe.
* You can substitute lime zest for lemon zest.
* Serve as sauce for salmon, shrimp, chicken, or lamb chops, marinade for chicken or pork, sauce for steamed potatoes or dipping sauce for crudité or chips.
Recipe by Riegl Palate at https://www.rieglpalate.com/fresh-green-summer-sauce/