There are lots of green sauces - I love them all. This one, which comes from Claudia Roden's Spanish Food, is predominantly coriander. It is meant to be served with wrinkled, salty new potatoes, but it was excellent with dry meatballs.
75g fresh coriander, 3 cloves garlic, 1/2 green capiscum, 1/4 tsp cumin, salt, pepper, 1& 1/2 tbsps white wine vinegar - + olive oil.
Mix all ingredients, except oil, in a food processor until very fine. Remove and mix in olive oil to make creamy sauce.
Mine did not really make a creamy sauce - the consistency more like an indian fresh chutney - but v.v. delicious (if you like coriander). Would be good with all sorts of things, but really worked well, setting off the meatballs and the green beans (and the new potatoes everyone else had).
75g fresh coriander, 3 cloves garlic, 1/2 green capiscum, 1/4 tsp cumin, salt, pepper, 1& 1/2 tbsps white wine vinegar - + olive oil.
Mix all ingredients, except oil, in a food processor until very fine. Remove and mix in olive oil to make creamy sauce.
Mine did not really make a creamy sauce - the consistency more like an indian fresh chutney - but v.v. delicious (if you like coriander). Would be good with all sorts of things, but really worked well, setting off the meatballs and the green beans (and the new potatoes everyone else had).
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