Green Dill Sauce
Dill is a very aromatic herb, with hints of anise and lemon. Its leaves are a bright turquoise color, with yellow flowers that grow to look almost like umbrellas! This green dill sauce is a delicious dressing to accompany many different types of food.
Dill originates from ancient Egypt, inside the Mediterranean basin and Anatolia. Here, dill was traditionally used as a medicinal plant, in contrast to Greece and Rome, where they used it strictly for cooking.
During the middle ages, dill was considered a magical plant, capable of protecting people from witches and spells. Currently, its widely cultivated in Ukraine, Poland, Scandinavia, Italy, Turkey and Russia.
What are the properties of dill?
- Facilitates your digestion by helping to eliminate intestinal gas.
- It’s a natural diuretic, which helps to cleanse your body of toxins.
- Alleviates the pain and discomfort caused by menstrual cycles.
- Increases the production of breast milk.
- Reinforces your immune system — it’s a great source of vitamin C, so it helps to prevent colds and the flu.
- It has antihaemorrhoidal properties, cures and alleviates the pain and discomfort caused by this condition.
- It’s a bactericide for insect bites, skin burns and minor allergies.
- Prevents water retention.
- Dill can also help you to deal with gastritis. It improves digestive functions because of its antispasmodic properties.
- It prevents gingivitis and other oral infections.
How to make green dill sauce
For years, the green dill sauce has been used in gastronomy for its taste and incredible aroma.
- 5 ounces of fresh dill
- 3 garlic gloves
- 1 lemon
- 1 ounce of spinach
- 4 walnuts or 2.5 ounces of peeled/shelled nuts
- 8 tablespoons of olive or extra virgin sunflower oil
- 2.4 ounces of grated Parmesan cheese
- Salt and pepper
- Put the spinach in a strainer and pour boiling water over it to wash it.
- Grate the lemon peel and squeeze the juice, setting it aside for later.
- Put all of the ingredients into a blender, including the clean dill and the peeled nuts, except for the lemon peel, which you’ll add at the end.
- Blend it all until it’s completely mixed together and then incorporate the lemon zest.
- Add half of the grated Parmesan cheese. Save the other half for decoration.
- Add salt and pepper to taste.
- Put it into a bowl to serve, along with the remaining grated Parmesan cheese, or for presentation, you can add the cheese on top and broil it until it’s golden.
The versatility of this herb lets you create a wide variety of combinations for different uses and accompaniments. Among all of these ideas, we suggest that you try the mustard or yoghurt dill sauce.
Mustard dill sauce
- 5 ounces of fresh dill
- 2 tablespoons of mustard
- 2 tablespoons of vinegar
- 3 tablespoons of olive oil
- 2 tablespoons of sugar (optional)
- Salt to taste
- Wash and chop the dill.
- Put the mustard, vinegar and sugar into a blender. Slowly add the oil.
- When the mixture turns into a homogeneous paste, put it into a bowl and add the dill.
- Add salt to taste.
Yoghurt dill sauce
- Natural yogurt
- 2 tablespoons of dill
- 1 tablespoon of olive oil
- A garlic clove
- 1 lemon
- Salt and pepper to taste
- Put all of the ingredients into a blender–don’t add the whole lemon, just add the juice.
- Blend until it’s a homogeneous mix, and then put it into a bowl and season it with salt and pepper.
- It’s a quick sauce, very easy to make, ideal to accompany many dishes.