This creamy herb sauce is at once fresh, flavourful and versatile. Use it as a dressing for your bowls and salads. Add it to your tacos, burritos or sandwiches. Thin it out with a bit of cooking water to make a creamy pasta sauce. Slather it on roasted veggies or your protein of choice. Serve it as a dip for crudités, or as a sauce for fries or roasted sweet potato wedges. Possibilities are endless!
Click here to watch the step-by-step video.
INGREDIENTS
Makes about 2 cups
- 4 green onions, trimmed and cut into large chunks
- 1 garlic clove, peeled
- 1 jalapeño pepper, seeded and cut into large chunks
- 2 cups (50 g.) fresh parsley
- 2 cups (45 g.) fresh cilantro
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp sea salt
- Freshly cracked black pepper
- 1 large lemon
- ¼ cup (70 g.)
Cashew Lemony Umami Butter- ⅓ cup extra-virgin olive oil, or more as needed
INSTRUCTIONS
- Add the green onion, garlic, and jalapeño to a food processor. Pulse a few times until finely chopped.
- Add the parsley, cilantro, ground cumin, ground coriander, sea salt, and a few twists of black pepper to the processor.
- Zest the lemon, then juice it and measure out 2 tablespoons. Add both the zest and juice to the food processor along with the Cashew Lemony Umami Butter.
- Start the food processor. With the motor running, slowly drizzle in the olive oil through the feed tube. Blend until the mixture is smooth and creamy.
- Stop and taste the sauce. Add more lemon, salt, or spices if needed. If the sauce is too thick, add a little more olive oil and blend again.
- Transfer the sauce to a jar or airtight container. Store in the fridge for up to 1 week. Note: The sauce will thicken as it chills — just add a splash of water and stir well to thin it back out.
FUN WAYS TO USE THIS CREAMY HERB SAUCE
Loaded Sweet Potatoes. Click here
Pesto Pasta. Click here
Mushroom Toast. Click here
