Fresh Herb Sauce
Course: sauces
|
Great as a vegetable dip, sandwich spread or condiment for grilled meat, chicken or fish. |
Ingredients
| 2 cup(s) watercress, tough stems removed, coarsely chopped |
3 Tbsp parsley, fresh, leaves | |
| 1 medium scallion(s), chopped (about 2 Tbsp) |
3 Tbsp basil, fresh, leaves | |
| 1/2 cup(s) plain fat-free yogurt, Greek-style recommended |
1/2 tsp table salt |
Instructions
- In bowl of a blender or food processor, place all ingredients and pulse until well combined. Pour into a bowl or plastic container and refrigerate until ready to use. Yields about 1/4 cup of sauce per serving.
Notes
- This sauce will keep for up to 3 days, covered, in the refrigerator.
You can substitute any fresh herb for either the parsley or the basil. And consider swapping spinach for the watercress for a milder flavor. Or for a peppery flavor, use arugula instead of the watercress.
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