Super Easy Good-On-Everything Green Sauce

cj.murfey
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There is nothing more satisfying than using up every part of an ingredient in your fridge. If there is anyone who gets it, it’s me. Life happens, you use part of an ingredient for one recipe and the rest just sits in the fridge until it withers away.

This green sauce is a savior for those extra herb stems you weren’t going to use anyways. They are so often forgotten but they still have so much flavor!

The Type of Herb Matters

 

Herb stems that are acceptible:

  • cilantro
  • parsley
  • dill
  • tarragon
  • mint
  • basil

Herb stems that won’t do:

  • thyme
  • rosemary
  • oregano
  • sage

Think: hearty herbs are too tough, while green and softer stems are blendable.

Making the Recipe

I adapted this recipe from Alton Brown, one of my favorite chefs. I made it a little higher in protein with the greek yogurt and simplified the steps.

Having a Nutribullet makes this recipe SUPER easy to whip up. Just throw everything in the blender, screw on the lid, pulse a few times until everything is smooth and liquified, and done! To clean, just toss in the dishwasher (top rack is best).

Although I only added parsley, cilantro, and green onions as the herbs, throw in whatever you have! 

Dill and tarragon would be good options. I’ve also made a dill and mint sauce to pair with middle eastern cuisine and it turned out delicious!

 

Nutrition Powerhouse

Throwing away part of these herbs is like throwing away a multivitamin!

Herbs are PACKED with vitamins and minerals, not to mention the great detoxifying effects they have.

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Herb Stem Green Sauce
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Herb Stem Green Sauce

Recipe by an adaptation of Alton Brown
Servings

10

servings
Prep timeminutes
Cooking time

5

minutes
Calories

52

kcal

Ingredients

  • 1/2 cup loosely packed parsley stems

  • 1/2 cup loosely packed cilantro stems

  • 1/2 cup loosely packed leafy green of choice (optional, but if you have some kale stems, toss them in!)

  • 1 cup Greek yogurt

  • 1/4 cup green part of green onions

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Dash of hot sauce (optional)

  • 1 clove garlic

  • salt, to taste

Directions

  • Place everything in a blender (I use a Nutribullet)
  • Blend until smooth
  • Serve with, pretty much anything you want!

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