The Best Green Sauce
Recipe from Maryah Ananda
I developed this recipe by playing around. I threw all the ingredients into a blender and thought let’s just see what happens. It has now become my go-to warm-weather sauce. It’s creamy, zesty, fatty, and bright. In other words, a fantastic universal sauce!
4 cups
What You'll Need
Ingredients
- 1 1/2 to 2 cups extra virgin olive oil
- Two 7-ounce jars pitted Castelvetrano
olives, drained - 1 bunch of parsley
- 1 bunch of chives
- 1 bunch of fresh basil leaves
- 8 garlic cloves
- 2 teaspoons coconut aminos
- Juice of 4 lemons (1/2 cup)
- Sea salt
Directions
Step 1
In a blender, combine 1 1/2 cups of the olive oil, the olives, parsley, chives, basil, garlic, coconut aminos, and lemon juice and blend until completely combined.
Step 2
Slowly add more olive oil until you reach a super-smooth, creamy consistency.
Step 3
Taste and adjust the salt and acid levels with sea salt and lemon juice.
Store in an airtight container in the refrigerator for up to 1 week.
Maryah Anada
PCulinary artist and model Maryah will tell you that she is in the business of nourishment. Her cooking and hosting style is informed by her curiosity and a belief in food’s spiritual and healing powers. She hosts to build community and share her identity with others.
