| Level: | Easy |
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 3/4 cup |
| Level: | Easy |
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 3/4 cup |
Ingredients
- 1 mixed bunch fresh parsley, cilantro, mint, arugula, mustard greens, kale leaves or another punchy green (about 3 packed cups)
- 1 small bunch fresh chives
- 1 small clove garlic, peeled
- Juice of 1 lemon or lime (about 2 tablespoons)
- 1/4 to 1/2 avocado (see Cook’s Note)
- 2 to 4 tablespoons olive oil
- 3/4 teaspoon sea salt (give or take)
- 1/2 teaspoon freshly ground black pepper (give or take)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 148 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 207 mg |
| Serving Size | 1 of 4 servings |
| Calories | 148 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 207 mg |
Reviews
I watched Sarah make this on Everyday is Saturday and tried it out myself with lightly toasted sourdough bread, from Fireflour, a local Nashville bakery. I blended it in my mini food processor and I am storing it in my fridge in the food processor container covered by its lid. The recipe is easy, fresh, fragrant and delicious. I am going to try it on breaded baked lemon tofu next. It’s definitely the only green sauce I need!