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The Green Sauce

October 31, 2017

I should probably put this over on my food blog. In other news, holy cats, I forgot I have a food blog. Oh, well, what’s a little 4-year lapse between posts?

Here’s a recipe. No photos, no videos. Imagine pesto. But not basil-y.

The Green Sauce.

You can put it on anything. Meat, veg, chips, potatoes, rice. Whatever. It’s that good.

1/2 small or medium onion or a shallot. What-have-you.

1 clove garlic

Massive bunch of parsley (say 2-3 regular-sized bunches. 3 is better)

Massive bunch of cilantro (see above)

Leaves from a big sprig of oregano, if you have it on hand. If not, a sprink of dried oregano or just forget it, no matter, it’s still good.

A goodly splash of olive oil. 1/3 to 1/2 cup or so

About a tablespoon of mild vinegar. I use rice wine vinegar, but cider will work, or even white, in a pinch.

Salt, pepper, blah blah


With your food processor fitted with the s-blade and the motor running, drop in the onion and garlic clove. Voila, instant choppage.

Open the food processor and stuff the herbs inside. You washed them, right? If not, what the hell is wrong with you?

Pour some olive oil over. Just some. You can’t put too much, so don’t worry. Add a glurg of vinegar. Salt, pepper. Replace the lid.

Turn that puppy back on. If the herbs aren’t getting chopped, add more olive oil until they start moving.

Process until the greens are a fairly smooth pesto-ish paste. Taste, add more vinegar and salt and pepper if needed.

If the texture is squeaky, put in more olive oil and process a bit more.

That is it. A lovely green paste that is a spread, a dip, a sauce. My dad would say “It is good and good for you.”



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