Green Herb Sauce Recipes

CHIMICHURRI - A FRESH GREEN HERB SAUCE

Steps:

• In a food processor, mix vinegar, garlic, parsley, oregano, cilantro, hot pepper flakes and salt. Pulse until herbs are chopped but not liquefied.
• Pour in oil and pulse briefly just until combined.
• Scrape into small dish.
• Cover and let rest for 30 minutes before serving over grilled steak, burgers or chicken.
• Store extras for up to 3 days in the refrigerator.
• Makes 3/4 cup

CHEF JOHN'S GREEN GODDESS DRESSING

Steps:

• Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

GREEN HERB SAUCE

Steps:

• Place all ingredients in food processor or blender. Cover and process, stopping to scrape sides if necessary, until smooth.
• Serve sauce with grilled pork, poultry or fish.

GREEN BEANS WITH HERB DRESSING

Steps:

• In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
• Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
• Place green beans in a medium serving dish. Pour dressing mixture over the beans.

UCHUCUTA SAUCE (ANDEAN GREEN HERB AND CHILE SAUCE)

Steps:

• Wash the parsley, cilantro, oregano, mint and tarragon in deep water. Lift out of the water but leave some clinging to the leaves. Put in a blender with the lime juice, 4 tablespoons water, the chiles and the feta. Blend, pushing down with a rubber spatula as needed.
• When you have a smooth blend, add the peanut butter and salt. Blend again to mix thoroughly. Check the balance of salt, heat and sourness. Add more herbs, chiles or lime juice if needed.

BLISTERED GREEN BEANS WITH HERB SAUCE

Steps:

• Pulse 1 cup fresh basil, 1/4 cup each fresh parsley and pistachios and 1 scallion in a food processor. Pulse in 3 tablespoons olive oil, 2 teaspoons red wine vinegar and a pinch each of salt and pepper. Cook 1 1/4 pounds green beans in olive oil in a large nonstick skillet over medium-high heat until browned, 7 to 8 minutes. Add a splash of water and a pinch of salt and pepper. Cook, tossing, until crisp-tender, 1 to 2 minutes. Toss with the sauce.

GREEN-HERB SAUCE

Steps:

• Place the shallots in a mortar. Add the salt, and, using the pestle, pound until a paste forms. (If a mortar is unavailable, place the shallots on a cutting board, and sprinkle the salt over the top. Using the side of a chef's knife, crush the shallots against the board. Continue crushing until a paste forms.) Add the pepper and the anchovies, if using. Work mixture, with either pestle or knife, until a paste forms again. Transfer the mixture to a medium bowl.
• Using a small whisk or a fork, mix the oil, the lemon juice, the lemon zest, and the vinegar into the shallot paste.
• Using a large chef's knife, chop the herbs until medium-fine. Add herbs to the bowl with the shallot paste. Add the chives. Using a rubber spatula, gently combine ingredients. Serve sauce the same day.

ALL-PURPOSE GREEN SAUCE

Steps:

• Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
• Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. 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. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

POACHED SALMON WITH GREEN HERB SAUCE

Steps:

• (For the Poaching liquid, use the first 12 items listed above).
• (For the sauce use the remaining ingredients except for the salmon)
• DIRECTIONS
• Salmon.
• In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
• Butter the bottom of a casserole dish in which you will poach the salmon.
• Place the salmon filets on the buttered area, pour the simmering liquid through a strainer onto the salmon.
• Place the casserole on low heat, return to a simmer and cover. Simmer gently about six minutes.
• Remove the salmon carefully and drain well, dabbing dry with a paper towel and serve with the following recipe for green herb sauce.
• Two tablespoons of sauce per portion of salmon is a good amount.
• SAUCE.
• Combine all ingredients in a blender and puree until totally smooth. Scrape out of the bowl and refrigerate until needed. You may make this sauce up to 3 days in advance and it will still keep its fresh herb taste.

FRESH HERB SAUCE

Steps:

• Place the watercress, parsley and walnuts in a blender and pulse until finely chopped. Add the oil, lemon juice and sugar, and season well. Blend for 1 min until everything has combined into a thick green sauce. Can be made several hours ahead.

GREEN-HERB SAUCE FOR FISH OR CHICKEN

Steps:

• Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.