When you have leftover herbs, you can use them to make this bright green sauce that is perfect to brush on grilled breads, fish and chicken. To stretch the sauce or mellow out the spice, add any soft lettuces to the mix.Ingredients
Makes 1 1/2 cups of sauce
1 jalapeño, stemmed and seeded
1 cup extra-virgin olive oil
1/2 cup lettuce leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup dill, stems removed
1 lemon, juiced and zest reserved
1 thumb of ginger, peeled and chopped
1/2 teaspoon pepper
Optional: Sour cream
Combine all of the ingredients in the bowl of a food processor and pulse a few times to loosen it up. Add 1/2 cup of the olive oil and blend on low until combined. Scrape down the sides if there are still large pieces. Using a spatula, transfer the coarse herbs to a container and pour the remaining oil on top. Stir and season with salt to your liking. To store, cover and keep in the fridge for up to a week. The mix will separate over time, simply bring to room temperature and stir again.
To create a fun, creamy alternative dip to ranch dressing, add ¼ cup sour cream to 2 tablespoons of chermoula.
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