Yield: 1 Servings
|2 cups||Mixed fresh greens such as chervil, orach, chives, dill, sorrel, nasturtium leaves, and dandelion leaves|
|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