Despite following best practices for storing herbs, there comes a time when the cilantro is about 24 hours from giving up, and that means it's time to pull out your blender.
. If you have the ingredients to make any of those recipes, then that’s wonderful. But these days of improvising based on what pantry items I have, I’ve been taking a page from our Senior Social Media Editor Meg Clark, and just riffing on whatever I have to make a green sauce, often one that doesn’t follow any strict recipe guidelines.
The basic formula for a green sauce is tender herbs and/or greens, acid, a generous pinch of salt, and fat. The amounts are imprecise, but basically as many greens as you have leftover, stems including—a whole bunch of cilantro or tarragon works, or scraps of what you have. Add a tablespoon of acid at first, then increase as you’d like. Start with, say, a fourth of a cup of the fat, and adjust as you prefer. Throw it in the blender, pulse it, taste it, and adjust it to your liking.
I keep seasoning it with salt and pepper as I go, but sometimes I omit pepper altogether. If it’s veering too sharp or too spicy, I add more fat. If it’s not bright enough, I add more acid, either a squeeze of citrus juice or a tablespoon or two of any vinegar that’s on hand—red wine, white wine, sherry, and distilled vinegars work well here. If it’s too thick, I’ll drizzle in a few tablespoons of water. It can be chunky or smooth, spicy or mild, and any shade of green.
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