Green Leaves Yoghurt Sauce Recipe

I love this recipe because it’s a fresh, zesty take on yogurt sauce that bursts with vibrant flavors from all the fresh herbs. Plus, it’s super easy to throw together and makes me feel like a gourmet chef every time I whip it up for my friends!

I enjoy making lively sauces that mix fresh greens with creamy, textured ingredients. My Green Leaves Yoghurt Sauce melds the nutrients in spinach, parsley, and mint with the smoothness of plain yogurt.

Amped up with pungent garlic, a squeeze of lemon, and a drizzle of olive oil, this new sauce isn’t anything like the yogurt sauces you might find at your local Mediterranean joint. Instead, it is a zesty, fresh sauce that, in addition to being a condiment, can be used to dress grain bowls, roasted vegetables, or proteins.

Ingredients

Yogurt:
Full of probiotics, a creamy consistency, and gut health in mind.

Spinach:
Adds a green hue and is high in iron and vitamin K.

Parsley:
Full of antioxidants, breath-freshening, full-bodied flavor.

Mint Leaves:
Offers a cooling effect, assists in digestion, is aromatic.

Dill:
Perfumed herb, contributes a slightly zesty flavor, abundant in flavonoids.

Garlic:
Enhances immune health, strong taste, has allicin.

Lemon Juice:
Illuminates flavors, abundant in vitamin C, sharp zest.

Ingredient Quantities

• 2 cups plain yogurt
• 1 cup spinach leaves, finely chopped
• 1 cup parsley, finely chopped
• 1/2 cup mint leaves, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. In a bowl of medium size, mix 2 cups of plain yogurt and whisk until the texture is smooth and creamy.

2. Mix the yogurt and finely chopped spinach together.

3. Mix in the chopped parsley, stirring until well combined with the yogurt and spinach.

4. Add the mint leaves, which have been finely chopped, and ensure they are evenly distributed throughout the mixture.

5. Add the chopped fresh dill, blending it well with the other greens.

6. Place the minced garlic cloves in the bowl and mix them in with the other ingredients until everything is combined evenly.

7. Add 1 tablespoon of lemon juice while stirring the mixture for a hint of acidity.

8. Pour the 1 tablespoon of olive oil into the mixture and blend thoroughly to integrate.

9. Add salt and black pepper to taste to the sauce, adjusting the amount according to your preference.

10. The bowl should be covered and the sauce placed in the refrigerator for at least 30 minutes. This allows the ingredients to come together and gives the sauce its flavor.

Equipment Needed

1. Medium-sized bowl
2. Whisk
3. Chopping board
4. Knife
5. Measuring cups
6. Measuring spoons
7. Mixing spoon or spatula
8. Cover or plastic wrap for the bowl
9. Refrigerator

FAQ

• Can I use Greek yogurt instead of plain yogurt?Indeed, Greek yogurt can be employed to achieve a thicker, creamier consistency.
• Is it possible to substitute any of the herbs?You can absolutely replace herbs such as cilantro or basil with any preferred flavor.
• How long can I store the Green Leaves Yoghurt Sauce?An airtight container allows for storage in the refrigerator for up to 3 days.
• Can I make this sauce ahead of time?Certainly, allowing it to sit for a few hours permits the flavors to meld better.
• Is it necessary to chop the leaves finely?When you chop finely, you ensure a smoother sauce texture. But you can adjust for preference.
• How can I make the sauce spicier?Include a pinch of cayenne pepper or a dash of your favorite hot sauce if you want more heat.
• What dishes pair well with this sauce?As a dip for vegetables, a topping for grilled meats, or a dressing for salads, it is perfect.

Substitutions and Variations

1 cup of kale leaves, finely chopped, can serve as a substitution for the spinach leaves if you seek a different texture and flavor.
For a more vivid and citrusy flavor, you could substitute the parsley with 1 cup finely chopped cilantro.
1/2 cup finely chopped basil leaves can take the place of mint leaves, in this recipe, to give a sweet and slightly peppery flavor.
You can use 1 tablespoon lime juice instead of lemon juice for a zesty twist.
Apple cider vinegar can replace the lemon juice for a different kind of acidity; use 2 teaspoons for the substitution.

Pro Tips

1. Strain the Yogurt For a thicker, creamier sauce, consider straining the yogurt for a couple of hours before using it. This will remove excess liquid and result in a richer texture.

2. Adjust Acidity If you prefer a more tangy flavor, increase the amount of lemon juice or add a small amount of lemon zest. Taste as you go to find your perfect balance.

3. Chill Time Let the sauce sit in the refrigerator for longer, ideally a few hours or even overnight, to deepen the flavors and enrich the overall taste.

4. Garlic Variety Roast the garlic before mincing if you’re looking for a milder, sweeter garlic flavor. This can add a nice depth to the sauce.

5. Seasoning Boost Add a pinch of cayenne pepper or crushed red pepper flakes for a bit of heat, or sprinkle some sumac for a subtle tart and fruity flavor twist.