Green sauce

Yield: 1 Servings

Measure Ingredient
2 cups Mixed fresh greens such as chervil, orach, chives, dill, sorrel, nasturtium leaves, and dandelion leaves
2 \N 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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