The traditional green sauce is the one made with parsley, olive oil and a little raw garlic. In Recetín We are going to allow ourselves to change the traditional recipe book and we are going to obtain new green sauces, saying goodbye to Arguiñano's favorite herb.
How are we going to do it? Well, welcoming the characteristic flavor of the argula, to the scent of basil or basilic and to the freshness of the mint.
To prepare the arugula sauce we have to mix 100 ml. of oil with 50 gr. arugula, a few drops of lemon juice and a pinch of salt. We put it in the mincer or if we prefer a more homogeneous sauce, in the blender. This sauce goes very well in meat or fish dishes and to perfume salads or pasta dishes.
With the basil we are going to make a fresh sauce ideal for salads, cold pasta dishes, roast potatoes or grilled chicken or white fish. We mix a bunch of basil with a natural yogurt, 100 ml. of liquid cream, a little salt, a drizzle of oil and a pinch of pepper. We crush it and let it cool for a while.
Mint is a sauce with a powerful flavor. You can use it in chickpea dishes, baked or grilled white meats, lamb and recipes with couscous. Just mix 100 ml. of oil, a handful of fresh mint, a few pine nuts, a clove of garlic (optional) and salt. Shred everything and voila.
