A green sauce livens up any dish – be it Italian pesto, Argentinian chimichurri, Moroccan chermoula or Spanish salsa verde. Herbaceous green sauces are traditionally uncooked with a nice acidity that compliments any protein, but they are just as easily served as a snack with pita chips or a sauce for roasted potatoes. This version is based on a salsa verde, but dips a toe into the Mediterranean with the addition of tahini. Feeling frisky? Minced jalapeno or serrano add nice heat, or take it in a totally different direction with a tablespoon of currants. Try adding toasted walnuts or substituting lemon juice or sherry vinegar for red wine vinegar. Not a fan of parsley? Try other greens like watercress, arugula, fresh oregano, thyme or cilantro.
INGREDIENTS
1 cup fresh parsley
¹?³ cup olive oil
3 Tbsp. capers
2 Tbsp. chopped shallot
1 Tbsp. red wine vinegar
1 Tbsp. tahini
Kosher salt and freshly ground
pepper, to taste
PREPARATION
• Combine all ingredients in a food processor and blend until well incorporated.
This article appears in February 2018.