{recipe} Versatile Green Herb Sauce

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This month’s recipe from my kitchen takes its inspiration from both Asian Indian and Argentine cuisine.

My CSA share from Soul Fire Farm has been wonderful, and full of greens. In the past week, I got a nice bunch of curly parsley and lemon basil. Curly parsley gets a lot of flack for being nothing more than a plate garnish, but that’s the narrow view. Curley parsley is a terrific ingredient in different kinds of green herb sauces, like chimichurri, and green chutney (which usually calls for cilantro, but parsley works well for cilantro haters). Given that I had the parsley, and lemon basil, I did my own version of a quick, easy green herb sauce using both.

It’s a versatile sauce because you can use it in so many different ways – I like to stuff some under the skin of a chicken before roasting, and you can use it as a condiment with other grilled meats like pork or beef. It also makes a great accompaniment to fried veggie pakoras or fritters, like the Kohlrabi Fritters (this summer I used some early turnips instead of kohlrabi, with great effect). It also makes a nice zingy topping for a sandwich or wrap, meat or veggie based – mix some with mayo to make things more interesting.

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RECIPE: VERSATILE GREEN HERB SAUCE

EQUIPMENT
Food processor or blender

INGREDIENTS

  • 1 bunch curly or Italian leaf parsley
  • 1 bunch lemon basil
  • 4 cloves fresh garlic
  • ½ large red onion, in big chunks
  • 1-2 whole jalapeño peppers, with seeds (if you don’t like hot stuff, de-seed the peppers and use only one)
  • 1 tsp ground cumin
  • ½ tsp salt or veggie bouillon
  • ¼ tsp ground pepper
  • ¼ cup olive oil
  • 2 Tablespoons good quality balsamic vinegar

METHODS

  1. Wash and dry the parsley and basil, remove main bulk of stems and toss into food processor or blender along with rest of the ingredients listed.
  2. Pulse a few times at first to get started, then blend til the sauce is nicely chopped and integrated.
  3. Use some immediately, and store the rest in the fridge for up to 3 days, or freeze for up to 6 months for best flavor.I like to freeze it in little blobs that can be thawed for the quantities needed. Just scoop by the tablespoon or two onto a parchment lined cookie sheet, stick in the freezer to set, and then store in an airtight container in the deep freeze.

5 Comments Add yours

  1. Dianna says:

    This looks great! I will make it tonight and slather it around. Thank you.

  2. Great use of the herbs. It looks gr8.

  3. Thanks for the suggestion! I have never thought of using parsley with basil! Will be making this tonight!

  4. Reblogged this on The Gluten Free Coach and commented:
    Sorry folks, here is the whole article! Can’t wait to try it!

  5. Debra Piedra says:

    Recipe sounds great. Another way to freeze, which I use for pesto and fresh herbs in water or oil, is to fill ice cube trays. After they’re frozen just pop the cubes in baggies.

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