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.


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


  1. 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



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