You know what they say, "ignorance is bliss." This is truly the case with my Green Sauce, which is made with lemongrass. I was unfamiliar with lemongrass, and I used the long grassy blades, rather than the stalk to flavor my olive oil. Typically, the long grassy blades are removed, and the fibrous stalk is used to add a subtle citrus flavor to any dish. My lack of knowledge with this plant lead me to create a blissfully delicious oil that is vibrant in flavor. Family and friends enjoy my Green Sauce as a bread dip, and they slather it on everything from grilled fish, roasted vegetables to sandwiches. It lasts for weeks in the refrigerator and for months in the freezer. The recipe makes 5 cups of Green Sauce. This may seem like a lot, but you'll want to make extra for sharing, I promise!
The view of my herb garden, and all things green.
Makes 5 cups
10 long green lemongrass blades, (about 1/2 ounce), coarsely chopped (2 stalks fresh lemongrass may be substituted)
2 teaspoons kosher salt
1 large bunch green onions
1/2 cup fresh basil, (about 1 ounce) thick stems removed
1/2 teaspoon red pepper flakes
4 cups olive oil
1. Make sure the lemongrass is well dried after washing. In a food processor, pulse the lemongrass and kosher salt until finely chopped. Stop and scrape down the sides of the work bowl as needed.
2. Add the green onions, basil and red pepper flakes and pulse a few times to coarsely chop. Scrape down the sides of the work bowl. With the processor running, drizzle in half of the olive oil until all the herbs are finely minced, about 2 minutes.
3. Stop the food processor and scrape down sides. With the processor running, add the remaining olive oil and process until emulsified, about 2 minutes.
Enjoy the infused oil as a bread dip, and slather it on everything from grilled fish, roasted vegetables to sandwiches. The sauce lasts for 6 weeks in the refrigerator and for 4 months in the freezer.