The Best Green Sauce

The Best Green Sauce


Recipe from Maryah Ananda

The Best Green Sauce

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!

Servings

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

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.

Recipes from Dinner at Our Place Cookbook