To celebrate Earth Day, we’re sharing our list of our favorite 10 green sauces. Making a green sauce is a pleasurable way to eat up all of the parts of the vegetable, such as carrot tops or radish greens. Do something good for Mother Earth and eat something tasty and healthy too!
‘Tis the season for Asparagus, so we’ll start with one of our favorite Asparagus dips from The New York Times Dining and Wine section. This recipe is in constant rotation throughout the local asparagus season
Whole Living offers up a great recipe that uses frozen peas, so it’s easy to whip up any time. Most of these ingredients you should already have in your kitchen.
We are in love with Tasting Table’s Very Green Avocado Tahini dip that incorporates avocado, spinach and herbs. This is a really tasty choice for spreading on crusty bread.
Food Blog, Chocolate and Zucchini has an outstanding recipe for Hazelnut Gremolata that goes great with any Italian meal. In her blog she shares many great ideas to use this sauce as a condiment, marinade and a side.
Use the whole carrot making Bon Appetit’s Roasted Carrots with Carrot Top Pesto. Nothing goes to waste!
Instead of using mayo on a sandwich, use this Radish Top Aioli from Food52. An excellent way to use those radish tops instead of merely tossing them.
Ah, Chimichurri. This sauce hails from Argentina, but uses all traditional Mediterranean Ingredients. It would be wonderful served with grass fed beef. Head on over to Simply recipes to try this truly addicting green sauce.
Top off your salad with a Parsley Vinaigrette. This is a perfect springtime accompaniment to your spring greens mix.
Stop by Saveur and check out their recipe for the full-flavored Fava Bean Dip served with Feta, Olives & Crostini
And, we have a tasty recipe from Mediterranean Living for Basil and Walnut Pesto.