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Chunky green herb sauce

Recipe from: 9/1/2002 12:00:00 AM

Ingredients 10
Servings 0


  • 30 g (1 packet) Italian parsley
  • 30 g (1 packet) basil
  • 200 g English or baby spinach, wilted in boiling water
  • 1 bunch spring onions, coarsely chopped
  • 2 cloves garlic, chopped
  • 30 ml white wine vinegar
  • 125 ml olive oil
  • 3 ml sugar
  • 5 ml grainy mustard
  • 30 ml capers, chopped


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:
5031 kJ Carbohydrate: 11 g
Protein:8 g Fat: 126 g




Pasta e Piselli

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