Spring Green Sauce
- Yield 8 servings
Toss this fresh, light sauce with cooked linguine and the top the pasta with grilled portobello mushrooms or egglplant slices.
Ingredients
- 3 cups mixed fresh herbs, heavy stems removed (parsley, chives, basil, oregano, tarragon, chervil, dill or cilantro )
- 1 cup spinach or watercress leaves
- 4 -- scallions, ends trimmed, cut into 2-inch lengths
- 2 -- garlic cloves, peeled
- 1/4 cup extra-virgin olive oil
- 1/2 cup plain low-fat yogurt
- 1 tablespoon low-fat mayonnaise
- 3/4 cup low-fat cottage cheese, small curd
- -- Juice of 1 lemon
- -- Water, as needed
- -- Salt and white pepper, to taste
Instructions
- Wash the fresh herbs well and dry on paper towels. Place the herbs, spinach, scallions, garlic, oil, yogurt, mayonnaise, cottage cheese and lemon juice in a food processor fitted with the metal blade or blender. Blend or process about 2 minutes until smooth, adding a few drops of water if the mixture appears too thick. Season with salt and pepper. Makes 4 cups
