Herb and Ginger Green Sauce
Chimichurri, salsa verde, herb chutney, just a few names for sauces that are chalked full of herby deliciousness. They are the perfect vehicle to use up any number of green herbs and onions you have lingering at the bottom of your crisper. You can experiment with any number of other aromatics like dried herbs and spices, ginger, garlic, chili’s along with something acidic like lemon, lime or vinegar. Once you start experimenting the sky is really the limit.
These green sauces are flavour explosions that can be served with any number of proteins and vegetables, slathered on sandwiches or used as a dip for fried or baked appetizers. This one is a little bit spicy but fragrant from the ginger and fresh mint. Perfect to serve with my Frozen Veggie Pakoras or stirred into some mayonnaise to top my Roasted Red Pepper and Feta Turkey Burgers.
PrintHerb and Ginger Green Sauce
Ingredients
6 green onions, cut into 1” pieces
1 ½ cups packed parsley leaves and stems, roughly chopped
¾ cup fresh mint leaves
1 jalapeno, cut into 1” pieces
1 tablespoon, finely grated ginger
¼ teaspoon salt
Zest of ½ lime
3 tablespoons lime juice
¼ cup vegetable oil
Instructions
1. Add the green onions, parsley, mint, jalapeno, ginger, salt and lime juice to a small food processor. Pulse until everything is coarsely chopped and blended. Scrape down the sides as required.
2. Pour in the vegetable oil and puree for about one minute, scraping down the sides as needed until everything is smooth-ish, it’s okay to have small flecks of herbs.
3. Pour the green sauce into a container and store in the fridge for up to 1 week.
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