The Sydney Morning Herald logo
Advertisement

Make-it-work green sauce (and loaded sweet potato wedges)

Katrina Meynink
Katrina Meynink

Chimichurri meets tapenade meets salsa verde.
Chimichurri meets tapenade meets salsa verde.Katrina Meynink

This sauce came about from staring deeply into my fridge and out to my fledgling herb garden, then hoping for the best. And having a random craving for chimichurri flavours.

INGREDIENTS

  • 1 cup flat-leaf parsley
  • ½ cup olive oil (plus extra ¼ cup to thin sauce, if too thick)
  • ⅓ cup apple cider vinegar
  • ¼ cup mixed herbs (whatever is in the herb garden or lurking in the crisper)
  • ¾ cup green olives (about 110g)
  • 1 green chilli, chopped (or ¾-1 tsp chilli flakes, to taste)
  • 1 tsp ground cumin (or ground coriander)
Advertisement

METHOD

  1. Blitz all the ingredients together in a blender. The sauce should have some body but it shouldn't be thick like a relish – if you achieve a runny pesto-like consistency you are on the right track. If it seems too thick, just add a little more oil to thin it out, about a tablespoon at a time.
  2. Store in a sealed jar or airtight container in the fridge for up to one week.

Makes about 1½ cups

What to do with it

Loaded sweet potato wedges

Advertisement

Cut 700 grams of sweet potato lengthways into thick wedges and roast in a 180C oven for about 45 minutes or until cooked through and golden. Scatter over ½ cup of Persian-style feta chunks, some coarsely torn coriander leaves if you have them, and drizzle with Make-it-work green sauce.

Photo: Katrina Meynink

Other suggestions:

  • This works like a dream drizzled over roasted cauliflower or other roasted proteins.
  • Try it as a stir-through sauce for a beef and vegetable stir-fry.
  • Add it to scrambled eggs.
  • Use as a dressing for a grain salad.
  • As a marinade for chicken or lamb kebabs.
Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

From our partners

Advertisement
Advertisement