Chunky green herb sauce

SHAPE
0 serving
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

0.00 fresh Italian parsley
0.00 fresh basil
0.00 spinach — English or baby leaves, wilted
0.00 spring onions — chopped
0.00 garlic — cloves, chopped
0.00 vinegar — white wine
0.00 olive oil
0.00 sugar
0.00 wholegrain mustard
0.00 capers — chopped
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Method:

Mix all ingredients together and pulse in a food processor for a few seconds to form a chunky sauce.
Cook’s notes:
Regular spinach may be used in place of the English variety.
Cut kilojoules by replacing half the oil with fat-free yoghurt.

Good things to add:
Anchovies, chopped.
Black or green olives, depipped and chopped.
Handful of dill, when serving with fish.
Low fat mayonnaise for a thicker, richer sauce.
Cashew and pine nuts for a chunkier, more pesto-like consistency.
Mint and coriander – depending on the flavour you want.

What to do with it once you’ve made it:
Thin with extra olive oil for a pouring sauce/salad dressing.
Serve with grilled, steamed or roasted fish and chicken.
Spoon over baked potatoes.
Toss over warm boiled baby potatoes – serve warm or cold.
Dollop over seared fresh tuna.
Use as a marinade for chicken breasts or fish before grilling.
Use as a spread on toasted pita bread or hot Italian bread and top with whatever takes your fancy.
Drizzle the thinner sauce over baked salmon.

Values for portion:
Energy:
5031 kJ Carbohydrate: 11 g
Protein:8 g Fat: 126 g



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