The Green Sauce Recipes

THE MOST AMAZING GREEN SAUCE

Steps:

• Add all of the ingredients to a food processor bowl. Pulse until smooth.
• Use this sauce on chicken, pasta, zucchini noodles, chip dip (it's a bit guacamole-esk), with falafel, or whatever you'd like.
• Store leftovers in an airtight container in the refrigerator for 7-10 days.

GREEN SAUCE

Steps:

• Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool.
• Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth.
• Stir in sour cream and avocado and blend again until smooth.

THE GREEN SAUCE

Steps:

• Gather all the ingredients.
• Add mayo, cilantro, jalapeno, garlic, lime juice, cumin, salt into a food processor and pulse until well combined (about 30 seconds).
• Serve as dipping sauce or drizzle on top chicken, fish, steak, taco, vegetables, etc.

GOOD-ON-EVERYTHING GREEN SAUCE

Steps:

• Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving.

FRANKFURT'S FAMOUS GREEN SAUCE

Steps:

• Gather the ingredients.
• In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
• Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
• Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
• Serve cold over hot, boiled potatoes and hard-cooked eggs.

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.

THE ONLY GREEN SAUCE YOU NEED

Steps:

• Add the greens, chives, garlic, lemon juice, avocado, olive oil, salt and pepper in a blender and pulse until broken down and easy to dollop with a spoon (adding a tablespoon of water if needed to thin and get the blender going).
• Serve smeared on toast, veggies or cheese sandwiches or drizzled over grilled fish, fried eggs, savory yogurt bowls or roasted vegetables. Or, transfer to a container that just fits and top with a little more oil (to preserve the color) and refrigerate up to 1 week.