I’m not sure about the rest of the country, but last weekend south Texas was BEEEEautiful!
Actually I’m pretty sure for most of y’all up North it was either snowing, raining, or just grey. I miss a lot of things about Michigan but January, February and most of March don’t make the cut. Grilling in mid-February definitely makes Texas cool in my book…. though we can revisit that comment again come August.
This green sauce doesn’t need a grill and can most definitely counts as a comfort food so it’s perfect for any weather. All you need is a blender.
Start by sautéing garlic and onions.
Take a deep breath. Ahhh. Smells amazing doesn’t it?
Let them cool, toss ’em in the blender with the greens and cheese. Too easy.
Feel free to go for the green and make a batch of spinach meatballs. We substituted half the spinach for an herb combo of basil and cilantro. Highly recommended.
Got a grill? Very highly recommended.
The sauce will stay good refrigerated for up to five days, though I doubt it will last that long, it’s good on pretty much everything.
And with such spectacular color, it makes any dish look good. And you know what they say about eating good looking food… you eat it faster, so make a double batch.
Then sit back and enjoy the season, it will change soon enough.
How’s the weather in your parts?
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (about 2 cups)
- 3 c. baby spinach leaves, loosely packed
- 1 c. basil leaves, loosely packed
- 1/3 c. goat cheese, substitutable… I’d use a tangy cheese (like cream cheese)
- 1/2 c. coconut milk (substitute any milk)
- 1-2 Tbsp olive oil
- 1 red onion, chopped
- 4 garlic cloves, chopped
- salt and pepper, to taste
Start by heating a bit of oil in a small-medium saute pan, over medium heat. Add the garlic and shallots, season with a pinch of salt and pepper. Saute for 5-7 minutes, stirring occasionally, until soften. Remove from heat let cool.
Put the remaining ingredients in the blender, then add the shallot/garlic mix (reserve pan.) Blend until smooth.
Once blended, pour the sauce back in the same saute pan (less mess is best) and heat over med-low heat for 4-5 minutes, stirring occasionally.
Use immediately on whole wheat pasta, or as a dipping sauce for meat and veggies. Store leftovers or extra batch in a seal-able container in the refrigerator for up to 5 days.