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.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | 1 heaping cup |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 651 |
| Total Fat | 57 g |
| Saturated Fat | 15 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 24 g |
| Cholesterol | 38 mg |
| Sodium | 1080 mg |
Reviews
This sauce is an amazing addition to my dining experience! My husband will only eat chicken and turkey and we were getting bored with my recipes. This sauce transforms basic chicken to gourmet. I am headed out to the store today to buy the ingredients to make it again. Try it; you will love it!
it tasted soooo bad get better at makinig recipes bluiuuuuuuuu