This dazzling emerald green sauce is incredibly versatile.

　　

Ingredients

makes 1 cup

　　1 cup tightly packed fresh parsley

　　1/2 cup tightly packed fresh cilantro or basil leaves

　　6 fresh mint leaves

　　1/2 teaspoon ground cumin

　　1/2 teaspoon paprika

　　1 clove garlic, chopped

　　1/4 cup extra-virgin olive oil

　　3 tablespoons freshly squeezed lemon juice

　　1/4 teaspoon salt

　　2 tablespoons water (optional)

　　

Step 1

Combine all of the ingredients in a food processor and process until well blended. Do a FASS check to see whether you need to add another squeeze or two of lemon juice, and add water to achieve the desired consistency.

　　

Variation

Step 2

Goes with poached salmon (page 121) My Family’s Favorite Chicken (page 111), Triple Citrus Black Cod (page 118), and Middle Eastern Chickpea Burgers (page 112).

　　

storage

Step 3

Store in airtight container in the refrigerator for 7 days or in the freezer for 2 months.

　　

nutrition information

Step 4

(per serving)

　　

Step 5

Calories: 35

　　

Step 6

Total Fat: 3.6g (0.5g saturated, 2.5g monounsaturated)

　　

Step 7

Carbohydrates: 1g

　　

Step 8

Protein: 0g

　　

Step 9

Fiber: 0g

　　

Step 10

Sodium: 40mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.