Spicy creamy green sauce from Grains for Every Season: Rethinking Our Way with Grains (page 314) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fall pilaf; Cornmeal fritters; Scallion-sesame millet cakes; Freekeh falafel; Fall stir-fry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • megann_b5gxnm on February 19, 2026

    Robust flavor between the herbs, spices, and garlic. I made it without added oil since my yogurt was thin enough.

  • et12 on September 21, 2024

    Very good sauce, will be a good way to use up herbs before they go off.

  • michalow on August 13, 2023

    It's hard to go wrong when you whiz together yogurt, garlic, and a bunch of herbs--so this is delicious, as expected. I did find it much too salty, and had to add yogurt to adjust. I reduced the olive oil by about 25 percent and doubled the citrus juice (I used lime). Subbed celery leaves for parsley because that's what I had.

  • patioweather on January 16, 2022

    I'll have to make this again before I judge because my garlic was so spicy that it was overpowering.

  • bernalgirl on January 11, 2022

    I’d eat this on cardboard, it’s that good. Excellent on grain bowls, in a pita, to dress toasted or raw veggies. And super-easy.

  • VineTomato on December 12, 2021

    Very nice. I was missing the garlic (social engagement that day) and coriander (shopping blunder) and it was still delicious. I used the recommended amount of oil but will half, even quarter it next time and see. I think it will still be good, even if not as luscious.

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