10 Min
DF
GF
V
Best Green Sauce
For the past three decades, some sort of green condiment has made a permanent home in my refrigerator. A sauce that served many functions – adds a fresh brightness to toast, avocado and eggs first thing in the morning to dipping crackers and cheese in the afternoon. It makes a great sandwich spread and a marinade for a piece of fish. There is usually a dollop of it on meals I eat at home. I started out with a rendition of cilantro chutney by adding apples and yogurt, then moved on to a salsa verde sort of condiment heavy on the garlic and olive oil and then for a while, I was making Kriti kitchen’s fabulous parsley pine nut sauce on repeat at home. What has finally emerged is this latest version, which I consider the best so far, is using sesame seeds and ginger which is a combination of all the above ~ the trick it to not put too much lemon juice or the color and flavor with dullen within a day or two. Feel free to replace the ginger with 5 to 6 cloves of raw garlic or use a little of both. Once you make this sauce and get hooked on to it, I promise you will want a little bit every day!
For the past three decades, some sort of green condiment has made a permanent home in my refrigerator. A sauce that served many functions – adds a fresh brightness to toast, avocado and eggs first thing in the morning to dipping crackers and cheese in the afternoon. It makes a great sandwich spread and a marinade for a piece of fish. There is usually a dollop of it on meals I eat at home. I started out with a rendition of cilantro chutney by adding apples and yogurt, then moved on to a salsa verde sort of condiment heavy on the garlic and olive oil and then for a while, I was making Kriti kitchen’s fabulous parsley pine nut sauce on repeat at home. What has finally emerged is this latest version, which I consider the best so far, is using sesame seeds and ginger which is a combination of all the above ~ the trick it to not put too much lemon juice or the color and flavor with dullen within a day or two. Feel free to replace the ginger with 5 to 6 cloves of raw garlic or use a little of both. Once you make this sauce and get hooked on to it, I promise you will want a little bit every day!
10 minutes
5
Notes & Variations
- This condiment can also be made in a food processor, however, use tahini and not sesame seeds ~ it will be grainy and slightly chunky but delicious, nonetheless.
- Herb bunches are very erratic in size at the grocery store so if they appear small, use 2 bunches of either cilantro or parsley. You can make this chutney entirely with cilantro or with parsley. It will also freeze well for up to 3 months.
- You can mix coconut milk or cream with the green sauce and serve it warm over a piece of fish or chicken. As long as you don’t cook it past 3 to 4 minutes, it will hold its vibrant green color.
Notes & Variations
- This condiment can also be made in a food processor, however, use tahini and not sesame seeds ~ it will be grainy and slightly chunky but delicious, nonetheless.
- Herb bunches are very erratic in size at the grocery store so if they appear small, use 2 bunches of either cilantro or parsley. You can make this chutney entirely with cilantro or with parsley. It will also freeze well for up to 3 months.
- You can mix coconut milk or cream with the green sauce and serve it warm over a piece of fish or chicken. As long as you don’t cook it past 3 to 4 minutes, it will hold its vibrant green color.
Tags:
Tags:
NEED. MORE. CHUTNEY.
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