Herby Green Sauce
Not a fan of tart tomato-based sauces and have a bits and pieces of herbs left over? Use them up to make this bright sauce that can be used in sandwiches, as a sauce, or a dip.
Not a fan of tart tomato-based sauces and have a bits and pieces of herbs left over? Use them up to make this bright sauce that can be used in sandwiches, as a sauce, or a dip.
Rated 5 stars by 1 users
Sauce
2 cups
5 minutes
5 minutes
Not a fan of tart tomato-based sauces and have a bits and pieces of herbs left over? Use them up to make this bright sauce that can be used in sandwiches, as a sauce, or a dip.
Team Makery
1 cup basil leaves
1/2 cup parsley leaves and stems
1/2 cup chopped chives
2 garlic cloves, peeled
Salt and pepper, to taste
1/4 cup plain Greek yoghurt or sour cream
1/3 cup extra-virgin olive oil
1 and 1/2 teaspoons lemon zest
Add all the herbs, salt and pepper, and garlic to a food processor. Pulse till completely smooth and everything is well combined. Keep stopping at intervals to scrape down the sides.
Add the yoghurt, puree until smooth.
Keep the processor running at the slowest speed, and start drizzling in the olive oil.
Add the lemon zest to the sauce.
Taste for seasoning, and adjust as needed.
Store this in the fridge for no more than 5 days, and we recommend using this immediately. Use it as a marinade, as a salad dressing, sandwich spread, or as a dip.
