A Green Sauce For Lots of Things
This sauce is one of my favourites because it is very versatile! You can toss it with pasta, spread it on toast with an egg, use it as a dip or salad dressing, or serve it with grilled meats or veggies. So many possibilities…
2 zucchinis (cut into 1 cm rounds)
1 cup frozen peas
4 cloves of garlic (in skins)
1 brown onion (sliced)
1 cup olive oil
Handful of parsley
1 cup grated Parmesan (or ½ cup nutritional yeast for a vegan/dairy-free version)
A pinch of chili flakes (optional)
1 teaspoon salt
1. Roast the Vegetables
Preheat oven to 200°C (400°F).
In a bowl, toss the zucchini, onions, and garlic cloves with 4 tablespoons of olive oil to coat.
Spread them in a single layer on a baking tray and roast until the zucchini is soft and slightly browned.
2. Prepare the Peas
Place the frozen peas in a colander.
Run hot water over them for about 30 seconds, until slightly defrosted.
3. Blend the Sauce
Add the peas and ½ cup of olive oil to a blender and blend until smooth. (If the mixture is too dry, add a small amount of water to help it blend.)
Remove the roasted garlic cloves from their skins.
Add the roasted vegetables, garlic, parsley, chili flakes (if using), and the remaining olive oil to the blender.
Season with salt and pepper, then blend until smooth. (Adjust with more oil or water to reach a thick but pourable consistency.)
4. Adjust & Serve
Taste and adjust seasoning with more salt & pepper if needed.
Optional: For extra creaminess and protein, blend in a can of butter beans or cannellini beans.
If using a small blender, blend the peas first, then the roasted vegetables separately, and mix them together in a bowl afterward. You can also use a stick blender in a bowl instead of a traditional blender.
Enjoy,
NL x
