It must be a spring thing, but every year about this time, I become obsessed with green sauce. I want it on everything — grilled chicken, poached salmon, steamed cauliflower, my morning cheese toast. Green sauce varies — this spring’s version is slightly Indian — I was going for that great green sauce you get in Indian restaurants but I wound up with something slightly chunkier. Basically, here’s what I did. I took a bunch of scallions out of the bottom of the fridge that were slightly past their time, washed them and trimmed off all the skeevy bits, cut them into chunks and threw them in the Cuisinart. Into the Cuisinart also went two bunches of cilantro, about six sprigs of mint, four garlic cloves, two jalapenos and one red fresno pepper, the juice of two limes, a big sprinkle of salt, a nub of peeled ginger, and a generous sprinkling of ground coriander and ground cumin. I whizzed it up, adding olive oil until it got liquidy and tasted it. It was missing something. So I added about a cup of leftover yogurt. And I’ve been eating it on everything.
There are variations on green sauce one can make as well — the addition of anchovies and capers adds a nice depth (or even some fish sauce might be good). Whirring in some chopped nuts — walnuts are my favorite is also a good addition. The greens can be varied as well — arugula, watercress or parsley are nice.
So, spring must be coming because after months of eating carb-y wintery food like potato gratins and rice pilafs, suddenly I want clean grilled food, accompanied by salads, or steamed veggies with a big dollop of green sauce. Green sauce on everything. Yum