This spinach sauce recipe is a great way to sneak fresh greens into any dish while also enhancing the flavor of the dish.
Spinach "chimichurri" sauce is one of two sauces along with roasted red pepper sauce that I keep on hand regularly. Both are easy to make, rely on a few ingredients that I regularly have on hand, are extremely versatile, and most of all taste great! I use the chimichurri as a dressing for salads or as a sauce for meats and vegetables.
Ingredients Needed For Spinach Sauce
- Fresh mint
- Fresh thyme
- Lime juice, plus zest
- Garlic cloves
- Red wine vinegar
- Olive oil
- Salt and pepper
In a small food processor, combine all ingredients except olive oil. Pulse a few times and scrape downsides. With the motor running, drizzle olive oil into mixture and process until almost smooth.
COOKING CONSIDERATIONS AND TIPS
Note if you're making this dish, baby spinach variety actually works best as its sweeter and the leaves are more tender than regular spinach. Don't fret if you don't have any on hand as regular spinach works just fine.
Another consideration is using greens from any root vegetables you may have on hand. I'm at my local farmer's market each week so have plenty of carrots, beets, etc. which all their green tops in tact.
MORE SAUCE RECIPES
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- 1 large spinach bunch
- 2 tablespoons cilantro
- 2 mint leaves
- Leaves from 2 thyme sprigs
- Zest and juice of 1 lime
- 2 cloves garlic
- Kosher salt and pepper to taste
- 2 tablespoons Red wine vinegar
- ¼ cup olive oil
- In a small food processor, combine all ingredients except olive oil. Pulse a few times and scrape down sides. With motor running, drizzle olive oil into mixture and process until almost smooth.