Fresh Green Summer Sauce
Ingredients
- 2 cups packed mixed green herbs such as basil, chives, cilantro, dill, mint, parsley or (see Notes)
- 1 medium garlic clove
- 1/2 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: 1/2 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, 1/2 cup parsley and 1/2 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.
