Salsa Verde; Yogurt Tahini Sauce - Cuisinart CSB-300 Instruction And Recipe Booklet

Spoon this green, herby sauce over grilled meat – it will become
Makes ¾ cup
1 small garlic clove, peeled
¼ small jalapeño or serrano chile
1 small scallion, trimmed and cut into ½-inch pieces
1 cup fresh parsley leaves
½ teaspoon red wine vinegar
¼ teaspoon kosher salt
Pinch freshly ground black pepper
¾ cup extra virgin olive oil
1. Put the garlic, jalapeño and scallion into the chopping cup. Process on
Speed 5 to finely chop, 5 to 8 seconds. Add parsley. Pulse to medium
chop, about 16 times. Transfer to a small mixing bowl.
2. Add vinegar, salt, pepper and oil to chopped parsley mixture. Stir
together with a spoon.
3. Taste and adjust seasoning as desired.
Calories 246 (12% from fat) • carb. 1g • sugars 0g • pro. 0g • fat 28g • sat. fat 4g
From falafel to our Middle Eastern Leg of Lamb (page 41), this tangy
Makes about 1 cup
1 cup plain yogurt, whole or reduced fat
1 tablespoon tahini
½ teaspoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
1. Select Speed 1 and blend, using the blending shafts, until homogenous.
2. Taste and adjust seasoning as desired.
3. Serve immediately or reserve in the refrigerator. This can be made in
advance and stored in an airtight container in the refrigerator for up to 1
week.
Calories 53 (50% from fat) • carb. 4g • sugars 25g • pro. 2g • fat 3g • sat. fat 1g

Salsa Verde

an instant favorite.
Nutritional information per serving (2 tablespoons):
• chol. 0mg • sod. 105mg • calc. 18mg • fiber 0g

Yogurt Tahini Sauce

sauce is a fitting accompaniment.
Nutritional information per serving (2 tablespoons):
• chol. 4mg • sod. 180mg • calc. 83mg • fiber 1g
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