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

Chimichurri meets tapenade meets salsa verde.
Chimichurri meets tapenade meets salsa verde. Photo: 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)

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

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.

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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.