That Green Sauce
This is a flavor bomb of a sauce. It’s herbaceous, bright, has a little heat and a whole lot of personality! The ingredients are similar to a chimichurri but made like a salsa verde. This recipe is so easy to make, and even better, you can put this super sauce on (and in) everything! I’m not exaggerating when I say EVERYTHING! From topping chicken, steak or fish to mixing it into mashed potatoes, drizzling it on eggs, tossing it with steamed veggies, using it as a salad dressing, serving it as a dip with your favorite chip, using it as a pesto for your pasta, stir it into mayo to make an herbaceous aioli and even stirring it into Greek yogurt or for a healthy condiment! The possibilities are endless!
That Green Sauce
Ingredients:
1 small shallot
1 cup flat-leaf parsley leaves
1 cup fresh cilantro
2 green onions
1/2 jalapeño with seeds removed
1 tablespoon fresh or dried oregano leaves
2 garlic cloves
1 ½ teaspoon sea salt
1 tsp freshly cracked black pepper
1/2 tsp red pepper flakes
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
juice of 1 lemon
Directions:
In a blender or food processor, add all the listed ingredients. Pulse until the ingredients are well combined.
Use imeditley or store in and air tight container in the fridge for up to 2 weeks. The oilve oil will solidify in the fridge but you can quickly microwave it for 10 secends to bring it back to it’s sauce state.
