How to Make My All-Purpose Green Sauce

I’m a columnist for the Food section, and I’m going to show you how to make a sauce that you can put on almost anything, or use as a dip.

Here we go →

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Start by grabbing any soft, leafy herbs you have, and put them in your blender.

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Once the herbs and garlic are chopped, add something creamy.

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Stream in some olive oil very slowly.

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Season with lemon zest and salt, and taste. I ended up adding more salt.

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Then, serve! Or if you’re like my mom, keep it in the fridge all summer long.

For even more sauces, head to New York Times Cooking:

Source : food

The Cinnamon