Summer is in full swing and my blender is getting all the action. Smoothies and salad dressing – but also some of my favorite sauces. I like to blend up a sauce, keep it in the fridge, and put it on everything. My favorites are herby sauces, like chimichurri, cilantro jalapeno pesto, zippy salsa verdé (Nigel Slater’s is my go-to recipe). These can be spooned on top of anything: grilled proteins, veggies, as a drizzle on a soup, as bruschetta topping, and add so much personality and flavor to about anything. These take just a few minutes of work, yet the reward is delish and worth it.
This one is my summer obsession and has gone into heavy rotation around here. Just spoon it over skewered and grilled vegetables (peppers, potatoes, onions, zucchini or tomatoes) or meat and fish – and even italian sausage. I make grain bowls for lunch and drizzle over the top. Smear it atop my hummus and flat bread. I put it on eggs. This green sauce gets along with everybody!
Recipe
Green Harissa Sauce
INGREDIENTS
- 1 tbsp ground cumin
- 1⁄4 tsp ground coriander
- 1-3 jalapeño peppers (seeded and veined), depending on how hot you like it…
- 3 scallions, chopped
- 1 clove garlic, minced or grated
- 1 cup cilantro, stems and leaves
- ½ cup mint, leaves only
- ½ cup italian parsley
- ½ cup olive oil
- Juice of 1 large lemon
- Sea salt to taste
INSTRUCTIONS
Just throw all of that in a food processer or blender and puree the whole shebang. Tinker with the lemon, peppers and salt until it sings to you. It will keep in the refrigerator for 5 days, if you don’t eat it all before then!