green sauce
- Categories
- Sauces
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Mixed fresh greens such as chervil, orach, chives, dill, sorrel, nasturtium leaves, and dandelion leaves |
| 2 | Shallots; peeled |
| 1 cup | Plain yogurt |
| ½ cup | Cottage cheese |
Green sauce has been made for centuries by crushing seasonal herbs and greens with a mortar and pestle. It is traditional to use any seven herbs and greens since seven is a lucky number.
Combine the ingredients in a blender or food processor and mix to desired consistency. Keep refrigerated.
This recipe is great mixed in with a hot baked potato or a creamy sauce.
From: The Cook's Garden catalog - Spring/Summer 1990 - page 45
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