Best The Only Green Sauce You Need Recipes

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THE ONLY GREEN SAUCE YOU NEED



The Only Green Sauce You Need image

From Sarah Copeland's: Every Day is Saturday. I love the versatility of this sauce - I find myself dipping carrots into it when I need a snack to slathering it over toast for lunch to tossing it with grilled shrimp for dinner. Avocado: I love the creaminess the avocado lends here, but in place of it you could use something, as Sarah says, "with body." She offers miso, nuts, and tahini as alternatives to the avocado. I've been cutting 1 avocado in half and using the smaller half for this recipe.

Provided by Alexandra Stafford

Categories     Sauce

Time 10m

Number Of Ingredients 12

1 bunch (about 3 cups, 3 ounces) fresh parsley, cilantro, arugula, mustard greens or a mix, roughly chopped
1 small bunch chives (about 1 ounce), roughly chopped
Juice of 1 lemon or lime (about 2 tablespoons), plus more to taste
1 clove garlic, peeled
1/4 cup olive oil, plus more to taste
1/4 cup avocado (see notes above)
3/4 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
eggs, however many you need
extra-virgin olive oil
good bread, sliced thickly
flaky sea salt

Steps:

  • Add the greens (stems and all), chives, lemon juice, garlic, olive oil, avocado, salt, and pepper to a blender or food processor. Pulse until broken down - add water by the tablespoon as needed to thin and get the blade whirring. Scrape down and pulse again until the sauce is broken down and easy to dollop with a spoon. Taste. Adjust taste as needed with more lemon, olive oil, salt, and pepper. Adjust consistency with more water or olive oil by the tablespoon.
  • bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
  • Meanwhile, heat a skillet over medium-high heat. Add a tablespoon (or more depending on how many slices of bread you are toasting) of olive oil. Toast bread on each side for 1-2 minutes, checking often to ensure the slices are browning evenly. Remove toast when the slices are golden and crisped to your liking.
  • Smear green sauce over a slice of toast. Peel an egg. Cut it directly over the slice of toast into quarters. Sprinkle with sea salt. Repeat with any remaining slices of toast and eggs.

GOOD-ON-EVERYTHING GREEN SAUCE



Good-on-Everything Green Sauce image

Drizzle this bright, herby sauce over grilled fish, poultry, grain bowls or roasted vegetables. It also makes a tangy dip for crudités or poached shrimp. We like the combination of parsley and chives here, but feel free to use any soft herbs like basil, cilantro, dill or mint. Baby spinach is the key to giving this yogurt-based sauce a lovely green color, but you can also use baby arugula or kale.

Provided by Food Network Kitchen

Time 5m

Yield 1 heaping cup

Number Of Ingredients 9

1 cup loosely packed fresh flat-leaf parsley leaves
1 cup loosely packed baby spinach
1 cup 2-percent or whole milk plain Greek yogurt
1/4 cup chopped fresh chives
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Dash of hot sauce
1 clove garlic, smashed
Kosher salt

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.

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