In Germany, I lived in the area around Frankfurt am Main for a while. Shortly after I had moved there, people told me about one of their regional food specialties: green sauce. I thought that it sounded pretty odd and couldn’t imagine how it could taste.
Well, it didn’t take long find out – and I was impressed! It’s a pretty healthy dish because you use a big bunch of fresh & raw herbs. There are actually 7 herbs used in the traditional recipe.
I can’t remember those herbs, but I created my own version which is just as yummy.
You can basically use any kind of flavoursome herb such as parsley, chives, young beetroot leaves, borage, onion, garlic, rocket, dill, mint, dandelion etc.
For 4 portions you’ll need:
1 big bunch of herbs (see above)
1-2 garlic cloves
1/2 small onion
1 cup (14g) cashew nuts (soaked in filtered water for at least 4 hours)
1 cup water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoon mustard
2 tablespoon apple cider vinegar
3 tablespoon fresh lemon juice
1 teaspoon horseradish (optional)
1. Wash the herbs and chop as fine as possible. You can also blend a portion of the herbs to make the sauce creamier. Transfer to medium sized bowl.
2. Peel and mince garlic, add to bowl.
3. Peel and chop the onion very fine and add to the bowl.
4. Blend the cashew nuts with the 1 cup water until it is a fine cream, pour into the bowl.
5. Add salt, pepper, mustard, vinegar and lemon juice and stir well to combine.
Tastes really nice with boiled potatoes and fried tofu strips.