Universal Green Sauces That You Should Consider Making

After I bought a mortar and pestle for my kitchen, I almost stopped using the blender, because the texture of the sauces made by my own hands goes out ten times better.

I began to make different pestos and dressings for salads and almost every one of them went better than the other. At some point, my refrigerator was full of jars with labels of homemade sauces with some instructions

Today I want to share with you my favorite green sauces, which are included in my notebook of recipes.

I should say that the mortar pestle is not an easy tool, as it requires some physical effort. If you tried to cook with it and realized that this is not for you, use a blender at medium or minimum speed.

If you are using a blender add olive oil with all other ingredients right away.

Pistachio Pesto

Traditional pesto is made with pine nuts. However, I do not like their taste, and very often I use toasted, unsalted pistachios for my sauce.

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Ingredients:

  • Large bunch of basil
  • 1 clove of garlic
  • 50 grams of toasted pistachios
  • 30 grams of grated Parmesan
  • 0.5 cups of good olive oil
  • Salt to taste

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How to make:

Pick basil leaves from the stems. Smash garlic in a mortar and pestle or blender. Add basil and crush until small leaves remain. Add the nuts, Parmesan, break or blend again, add olive oil and salt.

Pesto is good for almost everything. I made a snack of baked mini-zucchini and put some sauce on it.

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Green salsa with parsley, anchovies and capers

The original version of this recipe contained basil and mint and was kindly provided to me in the cooking school. However, over time, I made changes to it, considering that curly leaf parsley, like in no other sauce, reveals its taste.

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Ingredients:

  • Medium bunch of curly leaf parsley
  • 2 green onions
  • 1 clove of garlic
  • 2 anchovy fillets
  • 1 tbsp. capers
  • 0.5 tbsp. lemon juice
  • 0.5 cups of olive oil

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 How to make:

Pick the leaves of curly leaf parsley from the stems. Combine garlic, capers, and anchovies in a blender or mortar and pestle and smash. Add the green onions, parsley, and crush until the mass comes together. Add the lemon juice and olive oil.

Salsa is good because it is universal does not require salt so that it can be added to any salad.

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Four herbs Dressing

Like the green salsa, a dressing of four herbs perfectly fits everything from roasted vegetables to a steak. It will be an excellent addition to the festive table for any occasion since it has a very bright green color. The shopping list for it is quite extensive, but it’s worth the effort!

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Ingredients:

  • A handful of chives
  • 0.5 cup of watercress
  • 0.5 cup mint leaves
  • 1 cup of parsley
  • 1 clove of garlic
  • 5 peppercorns
  • Salt
  • 0.5 cups of good olive oil
  • 1 tbsp. Greek yoghurt
  • Juice half a lemon

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How to make:

Combine all the ingredients, except lemon juice, yogurt and olive oil in a blender or mortar and pestle and mix until combined. Add yogurt, juice, oil, stir with a spoon and move into a container.

I like to add this dressing to crispy and fresh salads with fennel and cucumbers.

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