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

1. 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.
2. Transfer parsley mixture to a small saucepan; heat over medium-low heat 5 minutes or just until hot (do not boil). Serve with meatballs.

3. 2 1/2 Tbsp. sauce per serving 11 g carbs

Email to a friend | Print this recipe | Back