A multi-purpose super fresh but robust, herby, citrusy, spicy Green Sauce that has the power to make everything better. Keep a jar of it in the fridge and you are seconds away from amping up any meal!
PREP TIME: 5 minutesminutes
TOTAL TIME: 5 minutesminutes
Servings: 4servings (makes about 1 cup)
Ingredients
2½ packed cups / 75 g / about 2 bunchesfresh soft herbs like parsley, cilantro, mint, basil, dill, let at least 50% be parsley and/or cilantro then bulk it out with the rest (or just use all parsley and cilantro)
2tablespoonslemon juice
1tablespoonslime juice
2clovesgarlic
½ cup / 75gcashew nuts , see notes for nut-free or other nut suggestions *
1smallserrano chili pepper, or 1 jalapeno ** (use just half to start if you are worried about the heat then add more to taste)
1½tablespoonswhite miso, OPTIONAL - you can omit if you don't have it or tahini or cashew butter work well instead
2tablespoonsolive oil, add more in place of the water for a richer, oilier sauce - see recipe notes for oil-free option ***
4 - 6 tablespoonswater
¼ cup / 60gcapers, see notes for alternative ****
salt, to taste (I use about ½ teaspoon)
pepper, to taste (I use about ½ teaspoon)
1tablespoonmaple syrup , OPTIONAL if you want to add a little sweetness (taste first then decide)
INSTRUCTIONS
Add everything, except the capers, and only half of the water to a food processor and process to the kind of texture you want. You can serve this sauce smooth or chunky. To keep it chunkier it's better to pulse the food processor rather than run it on full power. If you want it really, really smooth then you could use a high powered blender instead.
Add the remaining water gradually, pulsing in between additions until you get the thickness you want.
Add the capers and pulse again a few times to break them up into small pieces. Little chunks of them are nice so don't obliterate them.
Season with salt and pepper to taste. Go easy on the salt and taste as you go because the capers are quite salty. It's best to stir it in unless you don't mind the sauce getting blended a bit more.
Decant into a jar and store in the refrigerator for up to 1 week.
NOTES
* Switch out the cashews for walnuts or pistachios, or to make it nut-free, toasted pumpkin seeds work really well. Sunflower seeds or pine nuts would be good too. ** to make it spicier, leave the seeds in the chili, or use a hotter variety of chili. To make it milder, remove the seeds and membranes from the chili. ***to make the recipe oil-free, use aquafaba (the liquid from a can of chickpeas) instead of the olive oil, or just use a little bit more water. **** I don't recommend skipping the capers. They really add something special to this sauce. However, although I haven't tried it, I think chopped up dill pickles (not really sweet ones) would work well instead of the capers.Green Sauce recipe very loosely adapted from BA's Green Sauce No 4