Julia Sherman's Recipe for a Green Sauce

As part of our ongoing collaboration with Julia Sherman, we are sharing a series of recipes exclusively for Marie Veronique. Our first recipe was a savory breakfast, next we shared a reimagined way tosnack. Now we offer a simple, flavorful way to boost your daily greens. 

Marie Veronique’s Director of Skin Health Kristina Holey is always looking for ways to encourage clients to eat more vegetables. Boosting daily fiber is one of the best ways to promote healthy skin and is often her first dietary recommendation. Green sauce has been culturally celebrated as a means to preserve and use various leafy herbs + spices to complement a variety of dishes. In her own life, Kristina aims to eat 30 different vegetables each week and making a green sauce has been the easiest way for her to check a few off the list, while also keeping meals interesting.

Julia expanded on this idea to create an eloquent green base to transform your favorite meals. Add it to pasta or rice, as a marinade or condiment for proteins, a bright dip for fresh veggies, the base of a salad dressing, or scramble it with eggs.

Green Base

• ½ cup mint or Italian parsley leaves
• ¼ cup green onions or chive
• 1 cup arugula
• 1 cup basil leaves
• Zest of ½ lemon
• 1 clove garlic
• 1 small shallot
• Handful dark leafy greens (kale, collards, spinach, beet greens)
• ½ tsp sweet paprika
• ¼ tsp pink salt
• 1 cup extra virgin olive oil

Hand chop all the ingredients until finely minced (alternately, use a food processor). Transfer to a small container and pour the olive oil over top. Mix, cover and store in the fridge. 

Green Pea Dip

• 1.5 cups thawed, frozen peas
• 1 tbsp lemon juice
• 1 tbsp nooch (nutritional yeast)
• 1/2 tsp pink salt
• 6 tbsps green sauce

Add the peas, lemon juice, nutritional yeast and salt to a food processor and purée for one minute, adding the salsa verde slowly. Serve with crackers or crudité, or on a piece of toast with extra green sauce on top. 

Green Tahini Dressing

• 4 tbsp green sauce
• 6 tbsp tahini
• 1/4 tsp salt
• 2 tbsp lemon
• ½ jalapeno, de-seeded and chopped
• Pinch red pepper flake
• Ice water

Combine the ingredients in a blender and pureé on medium to combine, adding water one tablespoon at a time until the dressing is creamy and pourable. Transfer to a container and store in the fridge. 

Green Aioli

• 1 small clove garlic, roughly chopped
• 2 egg yolks
• 1 tbsp lemon juice
• ⅛ tsp fine sea salt
• 3 tbsp green sauce 
• Olive oil

Add the garlic, egg yolk, lemon juice and salt to a blender. With the motor running on medium/low, drizzle the green sauce and olive oil into the blender in the slowest possible stream imaginable. Continue until the aioli is thick and spreadable and then STOP! Should your aioli break (meaning, become oily and chunky), add another egg yolk and blend just to combine. Serve with cut veg or as a dip for steamed asparagus or artichoke.