Today I prepared an incredibly magical, amazingly tasty sauce from fresh dill (there was a lot of it!!!), garlic, basil and cilantro, lemon juice and zest with the addition of olive oil. The aroma in the kitchen was such that it was impossible to resist, and half the jar was immediately eaten as a fragrant spread on bread with a piece of lard or sausage. Please note that all the ingredients of this dill sauce are absolutely natural and healthy, cannot be heat treated, and therefore retain maximum of their taste and nutrients. Sauce made from fresh herbs goes perfectly with all fish dishes, goes well with meat, and you can always use dill sauce when preparing soups, borscht, porridge, stewing and other home-made dishes. Since the sauce, I repeat, is completely natural (alive), it is recommended to store it in a cool place. But the presence of lemon juice and oil in it allows you to preserve the sauce from young dill for quite a long time. We prepare a delicious sauce from dill throughout the summer, in small portions, and use it almost every day; the sauce does not have time to “stagnate” :) The largest batch of sauce from fresh herbs is made for the fall, so to speak “in the winter.” Then we store and use the sauce all winter in a cool, convenient place. The sauce remains surprisingly aromatic, tender, does not lose its taste, and is simply sold with a HURRAY! I RECOMMEND!
Preparing dill sauce is very easy, the set of ingredients is as simple as possible, as well as the preparation method:
We sort through and examine the young stem of green dill; dill should still be young, but already ripe...i.e. be as fragrant as possible. It is not advisable to take dill that is still very tender; it does not have time to gain the strength of aroma and taste and will be just a green mass. Try to find a decent green product for a good tasty emerald sauce. Be sure to wash the dill stems and let the excess water drain and dry the branches;
Peel a large head of garlic (this is at least 6 - 8 large cloves). You can take any garlic, either winter (it is larger and has a sharper taste, has a less pronounced garlic aroma) or spring (it is smaller, with small cloves, but more aromatic);
Remove the zest from half a lemon and squeeze the juice from one whole lemon;
Now we start chopping the dill by passing it through a meat grinder, or cutting it with a knife and chopping it with an immersion blender. I always use a blender; in my opinion, this is the easiest, fastest and most convenient way. The blender always easily blends the greens into a homogeneous mass, making them incredibly light and emerald green. 
Add garlic to the dill... and run the blender again and so on for the entire set of products.
To vary the taste, you can add young cilantro or basil, arugula, rosemary, and celery. Try a combination of flavors and look for your unique recipe.
After mixing all the ingredients and using a blender, add olive oil or refined sunflower oil and all types of ground pepper to taste (and sometimes, depending on the mood, I add whole bitter peppercorns into the dill sauce... and then... fire and greens). Add salt and sugar to taste... Sometimes you can add a little more salt than you want; greens absorb a little salt during storage, and salt will be an additional preservative during long-term storage. Fill deep jars and store in a cool place. Bon appetit!
Ingredients for dill sauce:
- Dill 2 – 3 large bunches (about 500 gr.)
- Garlic 1 head large
- Refined oil 110 grams
- Ground pepper
- Lemon juice and zest
- Salt and sugar to taste.
- Cilantro / basil by bunch
Chimichurri is a Latin American sauce made from parsley and garlic. The recipe for this sauce was invented in Argentina and later spread widely throughout Latin America. This sauce is served both with ready-made fried meat and can be used as a marinade for meat.
Ideally, chimichurri is made with parsley, garlic, oregano, olive oil and vinegar. But over time, the classic recipe has undergone many culinary tests and, if you happen to visit Latin America, you will be able to taste different variations of this flavorful addition to grilled meat. But don’t go to distant countries to taste chimichurri; try cooking it at home. The process will not take much time, and the composition of the products, as you noticed, is quite elementary.
Chimichurri - Latin American sauce made from herbs and garlic
Chimichurri - herb and garlic sauce
Products: 1 large bunch of parsley, 5-6 cloves of garlic, 1 bunch of oregano (oregano), ½ cup of olive or any vegetable oil, 1/2 cup of table or red vinegar (wine, balsamic).
If you can’t find fresh oregano, you can use dried herbs; they are sold everywhere; in extreme cases, you can do without it.
Chimichurri recipe
Chop the greens finely, press the garlic through a garlic press, or grind it in a mortar. You can trust the process of grinding these ingredients to a blender at medium speed. After these simple manipulations, season the greens with garlic with vegetable oil mixed with vinegar. Typically, oil and vinegar in chimichurri are taken in a 2:1 ratio, but you can, of course, vary the amount of vinegar to your taste; you can use lemon juice. Don't forget to add salt and pepper to the sauce.
You can diversify the taste sensations and, moving away from the original recipe, add cilantro, cumin, and thyme. To increase the spiciness, add chili pepper, and for greater aroma, chop the bay leaf. If you make Chimichurri with red vinegar, you can add tomato and sweet bell pepper. We also chop all the additional components well.
You can make more sauce for future use - it stores well in the refrigerator. If you want to use Chimichurri as a marinade for meat, you can safely keep it in the refrigerator for up to 4 days. The longer the meat is marinated, the softer and more flavorful it will become. You can also use Japanese for marinating meat
Hello my dear readers! Hooray! Spring! How I love her! With the onset of warm spring days, many of us feel some kind of malaise. The Czechs say “spring fatigue” - the body lacks vitamins. Therefore, you need to include as much fresh greens in your menu as possible. But we won’t eat dill, parsley and other greens in bunches, will we? But the herb sauce with garlic can literally be eaten with spoons. You can’t eat a bunch of greens, but the same bunch in the form of a sauce - please! Spread on homemade bread or ciabatta and you can eat the whole jar!
Herb and Garlic Sauce Recipe
- 1 bunch of any greens (dill, parsley, cilantro, wild garlic, basil, mint, sage).
- 1 head of garlic.
- 50 ml olive oil (or any good quality vegetable oil).
- Lemon juice.
- Salt.
Cooking technology
- Wash the greens and dry on a clean towel.
- Peel the garlic.
- Chop the greens as for adding to soup, maybe a little larger.
- Cut the garlic into small pieces.
- Place the chopped herbs and garlic in a blender bowl, add olive oil, a little lemon juice and salt.
- Beat with a blender, but not to pieces - without fanaticism. The consistency should remain coarse, not smooth.
- We taste the sauce - add what is missing, achieving a harmonious taste.
My comments
Making sauces is akin to art - experiment, get creative, try different combinations of flavors and textures. Let the spirit of creativity in the kitchen bring you joy!
Green sauce
Ingredients:
For 100 g of salad: kefir or sour cream - 30 g, cucumber - 0.5 pcs., dill and parsley, green onions, salt to taste.
Cooking method:
The cucumber is grated on a fine grater and mixed with kefir or sour cream. Add chopped herbs and green onions and salt to the resulting mass.
Season the salad with the prepared sauce and serve.
From the book Kitchen. Collection of culinary recipes author Collection of recipesGREEN RICE Serves 4: 2 large green peppers, 2 fresh green chilies, 2 tbsp. l. + 1 tbsp. l. vegetable oil, 1 large onion, finely chopped, 1 clove of garlic, crushed, 1 tbsp. l. ground coriander, 300 g long grain rice, 700 ml vegetable broth, 225 g
From the book of 500 recipes from around the world author Perederey Natalya“Green” sauce Ingredients: For 100 g of salad: kefir or sour cream – 30 g, cucumber – 0.5 pcs., dill and parsley, green onions, salt to taste. Method of preparation: Grate the cucumber on a fine grater and mix with kefir or sour cream. Add crushed
From the book The Best Vegetable Dishes for the Family Table. Salads, soups, main courses, canning author Konstantinova Irina GennadievnaGREEN ONION Green onion salad with egg You will need: 400 g of green onion, 120 g of sour cream, 2 hard-boiled eggs, dill, salt. Prepare this way. Finely chop the onion, put in a bowl, add chopped eggs, season with sour cream, salt , sprinkle with chopped
From the book Tasty and healthy dishes made from dairy products. For adults and kids author Zvonareva Agafya TikhonovnaGreen curd sauce Ingredients: curd sauce, chopped parsley - 0.5 tbsp. spoons, chopped dill - 0.5 tbsp. spoons, chopped green or onions - 0.5 tbsp. spoons, chopped watercress - 0.5 tbsp. spoons, chopped celery greens - 0.5 tbsp. spoons. Chop the greens well with spicy
From the book of 1000 culinary recipes. author Astafiev V.I.Green sauce from yogurt Ingredients: yogurt or kefir - 1 glass, chopped spinach leaves - 1 tbsp. spoon, chopped green and onions - 0.5 tbsp. spoons, chopped dill, parsley and celery - 1 tbsp. spoon, salt, sugar. Finely chop the washed young leaves with sharp
From the book Raw Food Diet. Foods that heal body cells author Valozhek OlgaGreen mayonnaise sauce Boil the greens for 5 minutes, drain, rub through a fine sieve and mix with mayonnaise. It will turn green. 300 g mayonnaise, 20 g fresh spinach, 2 tbsp. spoons of finely chopped dill, 1 tbsp. a spoonful of parsley, green onions and watercress,
From the book Cookbook of a Russian experienced housewife. Soups and stews author Avdeeva Ekaterina AlekseevnaGreen sauce You will need: Garlic? -? 2 cloves, basil? -? 1 bunch, avocado? -? 1 piece, grated ginger? -? 1 tbsp. l., Lemon juice? -? 2 tsp., salt. Preparation: Peel and pit the avocado, chop in a blender. Chop the garlic and basil, add to the avocado and again
From the book of 1000 quick recipes author Mikhailova Irina AnatolyevnaBright green sauce Pluck a good handful of tarragon, 2 handfuls of chervil, and half a handful of green onions. Wash all these greens thoroughly in fresh water, then prepare a large pot of red copper, not tinned, such as are usually used by confectioners, pour into it
From the book Chinese, Japanese, Thai cuisines author Perepelkina N. A.Green soup Take chicken, and if you need enough soup for six people or more, add 800 grams of beef with marrow bones; pour 4 bottles of water, add a little salt, set to simmer and let it simmer gently, skimming off the foam. When the chicken
From the book We heal with food. 200 best recipes for diabetics. Tips, recommendations author Kashin Sergey PavlovichThai green curry sauce 4 green chili peppers, 1 teaspoon black peppercorns, 1 finely chopped onion, 1 tbsp. spoon of chopped garlic, 1 tbsp. a spoonful of chopped fresh coriander, 2 teaspoons grated lemon zest, 1 teaspoon salt, 2 teaspoons ground
From the book Cold and Hot Appetizers. Cooking like professionals! author Krivtsova Anastasia VladimirovnaGreen French sauce 1 tbsp. spoon of coarsely chopped fresh salad, 1 tbsp. spoon of coarsely chopped fresh parsley, 1 tbsp. spoon of coarsely chopped fresh watercress leaves, 1 tbsp. a spoonful of coarsely chopped fresh tarragon (tarragon), 4 chopped spinach leaves, 250 g
From the book Great Encyclopedia of Spices, Seasonings and Seasonings author Karpukhina VictoriaThai green sauce PRODUCTS 4 pods of hot green pepper 1 onion 2 cloves of garlic 1 tbsp. spoon of vegetable oil 1 tbsp. spoon of cilantro, chopped 1 tbsp. spoon of grated lemon zest, grated 1 tbsp. spoon coriander, ground 1 teaspoon seeds
From the author's bookGreen sauce Ingredients: 2 eggs, 3 tablespoons of olive oil, 3 tablespoons of apple or grape cider vinegar, 1 bunch of parsley, 1 bunch of dill, ground black pepper, salt. Method of preparation: hard boil the eggs, cool, peel and mince.
From the author's bookGreen Parma sauce 200 g carrot tops 50 g pine nut kernels 350 ml olive oil 3 cloves garlic salt Separate the leaves from the stems, chop the garlic finely. Combine the tops, garlic, pine nuts and olive oil, add salt and chop the resulting mass
From the author's bookGreen sauce Several different sauces containing large quantities of herbs are united under the common name Green sauce. The Middle Eastern recipe for Green Sauce is at least 2 thousand years old; it was brought to the Mediterranean by Roman legionnaires. From there he entered the German lands,
From the author's bookGerman Green Sauce German Green Sauce includes at least 7 fresh herbs: borage, watercress, sorrel, chervil, onion and parsley. Sometimes dill, lovage, lemon balm, spinach and basil are added. If the above mentioned fresh herbs are not in season, daisy is used,
Almost any dish can be eaten with sauce, which will make the dish acquire a new taste and aroma. Green sauce, for which herbs are used in large quantities, is quite popular in many cuisines. Cooking knows many of its recipes, because even one ingredient can change the taste of the dish.
It owes its popularity to Mediterranean cuisine, because it was its fans who developed and improved many of the recipes. Thanks to them, almost the whole world learned about this type of seasoning.
The taste of the dish allows it to be used both for gourmet dishes and for a small snack, for which the sauce can simply be spread on bread.
The simplest recipe
Many cooking methods involve the use of ingredients unfamiliar to residents of our latitudes. This recipe involves the use of products that can be purchased even in a small store near your home.
Components:
- Sour cream – 2 tbsp. l.;
- Mayonnaise – 1 tbsp. l.;
- Dill - several sprigs.
Let's cook. The process is very simple:
- Wash the dill thoroughly, finely chop the greens;
- Combine sour cream with mayonnaise, stir these ingredients thoroughly;
- Add greens to mayonnaise and sour cream, stir well;
- Next, the mixture should be placed in the refrigerator for about a quarter of an hour.
Now it can be used. It is great for eating with meat, fish, and can be used as a salad dressing.
Rough dill branches should be trimmed. At the same time, we must not forget that the twigs contain a lot of vitamins, so only the largest ones need to be removed.
If you want the prepared delicacy to have a more piquant taste, you should add 0.5 tsp of mustard.
Classic Pesto Recipe
Many people like this cooking method, not only because the result of their efforts will be a delicious dish, but also because it does not take much time.
Products:
- Parmesan cheese - 50 g;
- Vegetable oil;
- Garlic – 2 cloves;
- Basil - a bunch;
- Lemon juice – from 3/4 citrus;
- Pine nuts – 50 g.
Let's cook. It is worth considering that when preparing Pesto, all solid ingredients are ground in a mortar - this is how this green sauce is prepared in Italy:
- Peel the garlic, use a knife to divide the spicy vegetable into pieces;
- Wash and let the basil dry, chop it. It should be taken into account that green leaves are used for cooking, since reddish leaves will give “Pesto” a brown color;
- Grate the cheese;
- Combine all the ingredients, grind in a mortar, adding pine nuts. If this process seems labor-intensive and time-consuming to you, you can use a food processor or blender;
- Add lemon juice and spices to other ingredients. The mass should be homogeneous.
“Pesto” can be eaten with fish, meat, salads, and toast. In Italy it is served with pasta. It can be stored in the refrigerator for several days, after transferring it to a glass container. If you need to store it longer, you need to put the food in the freezer.
Pesto with tomatoes
Wherever you try dishes with this sauce, you may notice that it is always different. When it is cooked with tomatoes, the taste of Pesto also changes. In order not to distort its color, the tomatoes are taken green.
Products:
- Pine nuts (roasted) – 30 g;
- Mozzarella cheese - 130 g;
- Tomatoes – 6 pcs.;
- Olive oil – 130 g;
- Parmesan cheese - 50 g;
- Spices;
- Balsamic vinegar – 1 tbsp. l.
Cooking:
- Cut the cheese and tomatoes into small slices;
- Fry the tomatoes in a little oil;
- We wash the basil, after which we remove the leaves from the stems;
- In a mortar (or in a blender or food processor) grind the basil and garlic into a puree;
- Grate cheese (both varieties);
- Crush pine nuts with olive oil;
- Combine all ingredients with balsamic vinegar and add spices.
You can use the resulting mixture with pasta, fish, and meat. It will be an excellent replacement for the sauce used to make pizza. With Pesto sauce and tomatoes you get a delicious lasagna.
With capers
This recipe is usually used to prepare sauce for seafood, but you can also eat it with meat and other products. It is often used in Mediterranean cuisine, so it is traditional for Italian and Greek dishes.
Based on the fact that it is quite filling, it should be served with low-calorie dishes.
Products:
- Butter – 1/2 pack;
- Dill - a couple of sprigs;
- Green onions – 2 stalks;
- Pickled cucumber – 1 pc.;
- Capers – 1 pc.
Cooking:
- Wash the pickled cucumber and capers so that there is no brine left on them, chop finely;
- Peel, wash and chop the garlic;
- Wash the greens, let dry, chop finely;
- Heat the oil until it reaches room temperature;
- We combine all the ingredients of the green sauce, and then according to the recipe they must be crushed using a blender;
- Transfer the resulting homogeneous mass into a glass container and store it in the refrigerator.
For sushi
Sushi and rolls are very popular dishes today, and they are eaten with various additional dishes. The sauce has a piquant taste.
Products:
- Mayonnaise – 750 g;
- Liquid honey – 120 g;
- Kiwi – 2 pcs.
Cooking:
- We wash the kiwi, peel it, chop it finely, beat in a blender;
- Combine the fruit with mayonnaise and honey;
- To enhance the color, you can add a little food coloring to the sauce.
The resulting mixture goes well with rolls and sushi, but you can also serve it with other dishes. First of all, meat goes well with green sauce with kiwi and honey.
With vegetable broth
The sauce is served with pasta, meat, fish, and is best combined with vegetables.
Products:
- Lemon juice – 30 ml;
- Greens (dill, cilantro, parsley) – 300 g;
- Olive oil – 2 tbsp. l.;
- Broth boiled with vegetables – 100 ml;
- Garlic – 2 cloves;
- Spices.
Cooking:
- Boil the broth in the cabbage; you can add other vegetables, herbs, and spices;
- Combine the cooled broth with lemon juice, spices, oil, chopped garlic;
- Beat these ingredients using a blender;
- Finely chop the greens and add them to the resulting homogeneous mass.
This dill and vegetable broth sauce can be stored in the refrigerator for several days.