Like many recipes, this green sauce was inspired by necessity. I had been spring cleaning the garden and had a myriad of herb trimmings and baby leaves to use, as well as a very large red cabbage in the freezer. Because I was feeling springlike (at least until the cold weather moved back in), I was craving a dish that was fresh, bright and colorful.
The above is what I created for cabbage roasted in the oven with a bit of olive oil and salt until crisp on the outside and tender within. This sauce would be delightful (and visually impactful) over any roasted vegetable dish -- imagine it over roasted carrots -- but also dolloped into pasta or potato salads or drizzled over halved hard-boiled eggs as an appetizer.
Makes about one cup of sauce. I recommend starting with the minimum suggested amounts to begin with, and then adding more garlic, jalapeno or vinegar to adjust the recipe to your liking. You could also change it up a bit by adding in a couple of anchovies.
1 cup assorted baby green leaves (I used a mixture of kale and spinach)
1 cup mixed herbs (use whatever you have in the fridge or garden -- I used a mix of Italian parsley, basil, lime balm, coriander, mint and basil - but even just Italian parsley from the grocery store works here)
1-2 cloves garlic, depending on your love of the allium
1/2 to 1 jalapeno pepper, depending on your preference for heat
1-2 Tbsps red wine vinegar, depending on how acidic you like things
1/4 cup olive oil
Salt to taste
Combine all of the ingredients in a blender and blitz until as smooth as possible.
Taste, adjust seasoning, and it is ready to go.