Spicy Creamy Green Sauce

Bahan-bahan

½ cup (120 ml) extra-virgin olive oil

½ cup lightly packed (15 g) roughly chopped fresh flat-leaf parsley leaves and tender stems

½ cup lightly packed (15 g) roughly chopped fresh cilantro leaves and tender stems

1 small jalapeño, seeded and roughly chopped

5 garlic cloves, smashed and peeled

1 tablespoon fresh lemon juice

1 tablespoon ground coriander

2 teaspoons ground cumin

2 teaspoons kosher salt

1 cup (225 g) plain whole-milk Greek yogurt

Arahan

Put the olive oil, parsley, cilantro, jalapeño, garlic, lemon juice, coriander, cumin, and salt in a food processor and blend well. Add the yogurt and buzz again until smooth but with bits of herb still visible. Store in the fridge for up to 1 week, giving it a good stir before serving.

Nota

I love having this in my refrigerator at all times. It's a good all-around player, but I especially like it as an instant meal-maker when I spoon some into a bowl of cooked grains, like quinoa or farro, and then add a chopped tomato.

MAKES ABOUT 2 CUPS (480 ML)