Edible Monterey Bay

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Green Sauce Recipes

SIMPLE GREEN SAUCE

1 bunch parsley
1 bunch cilantro
4 cloves garlic
zest and juice of 1 Meyer lemon
1/4 cup olive oil
salt and pepper, to taste

SUBCONTINENTAL

1 bunch mint
1 bunch cilantro
4 cloves garlic
zest and juice of 1 lime or lemon
1/4 cup avocado oil
1 small spicy green chile, de-seeded for less heat
1 teaspoon whole cumin seeds or 1/2 teaspoon ground cumin
salt and pepper, to taste

TOWARD CHIMICHURRI

1/2 bunch parsley
1 bunch cilantro
1 bunch oregano, de-stemmed
1 shallot, peeled
1/4 cup red wine vinegar
1/2 cup neutral oil, such as sunflower
2 teaspoons ground cumin
1 small jalapeño, de-seeded to reduce heat if desired
salt and pepper, to taste

1001 NIGHTS

1 bunch parsley
1 bunch cilantro
4 cloves garlic
zest and juice of 1 Meyer lemon
1/4 cup olive oil
1/4 teaspoon ground cardamom
1/2-inch piece of ginger
2 teaspoons smoked paprika
salt and pepper, to taste

MEDITERRANEAN

1 bunch parsley
1 bunch basil
4 cloves garlic
zest and juice of 1 Meyer lemon
1/4 cup pine nuts or walnuts
1 tablespoon capers
salt and pepper, to taste

SAUCY GREEN GODDESS

1 bunch parsley
1 bunch tarragon
1 bunch dill
4 green onions
1 tablespoon tahini
1 small avocado
salt and pepper, to taste

About the author

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Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.

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