Categories: Sauces, gravies, seasonings
Ingredients
- 2 cups tightly packed fresh Italian parsley leaves
- 1 (5.3 to 6 oz.) carton plain fat-free Greek yogurt
- 1/2 cup tightly packed fresh cilantro leaves
- 1/2 cup tightly packed snipped fresh chives
- 1/2 cup tightly packed fresh basil leaves
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/4 tsp. crushed red pepper
Directions
- In a blender or food processor, combine parsley, yogurt, cilantro, chives, basil, oil, lemon juice, 1/2 tsp. salt, crushed red pepper, and 1/8 tsp. black pepper. Cover and blend until smooth. With blender running, add 1/4 to 1/3 cup water until mixture reaches desired consistency.
- Transfer parsley mixture to a small saucepan; heat over medium-low heat 5 minutes or just until hot (do not boil). Serve with meatballs.
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2 1/2 Tbsp. sauce per serving 11 g carbs