Sauce Verte

I’m not sure why this should have come as such a surprise to me but there it was: Europeans make green chutney.  It stands to reason that any country that has an abundance of flavoursome, fresh herbs should at some point realise that they can be ground up together to make a refreshing condiment for meat or fish.

Since the similarities were so great and the recipe had some many variations depending on the combination of herbs I decided on making one with herbs that are accessible in India. The end result is a sauce that is not quite as spicy as an Indian chutney but not as bland as a European sauce.

I’ve found he sauce to be remarkable versatile and combines beautifully with lightly-flavoured grilled or fried meats, fish and vegetables. I’ve mixed it with mayo and used it in sandwiches and as a salad dressing.


Sauce Verte

¾ cup cup fresh coriander leaves, roughly chopped
½ cup fresh basil, roughly chopped
4 tbsp fresh dill, roughly chopped
4 tsp garlic, roughly chopped
1 tbsp lime juice
8 tbsp olive oil
1 tsp green chilli, roughly chopped
1 tsp honey
salt to taste

Add all the ingredients except the oil into a food processor or grinder and process together on the pulse setting. Continue processing while drizzling in the oil slowly till it forms a rough spreadable paste.
Keep aside for about an hour before using.
Store in a sterilised glass bottle or clean plastic containers. It will last for about 3-4 days. Make sure there’s a layer of oil on the top of the sauce to prevent it from drying out.
Makes about 200 ml

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