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Green Sauce

Green Sauce

A medieval sauce which is likely the ancestor of modern pesto.
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Course: Condiment, Side Dish
Cuisine: Italian, Medieval
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh flat leaf parsley
  • 12 fresh mint leaves
  • 1 or 2 slices dry sourdough bread crumbled
  • 4 fresh garlic cloves chopped
  • 1 tablespoon fresh grated ginger root
  • 1 teaspoon ground nutmeg
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground sumac
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 3 tablespoons white wine
  • 2 tablespoons white vinegar

Method
 

  1. Remove parsley and mint leaves from their stems, and coarsly chop.
  2. Using a large mortar and pestle, pound the leaves into to a paste.
  3. Add the dry bread, garlic, ginger, nutmeg, pepper, sumac, cardamom and cloves to the mortar. Pound all the ingredients until you have a very fine paste.
  4. Add the white wine and white vinegar, and mix until you have a smooth consistency.

Notes

Unless you are trying for historical accuracy, it's so much easier to make this in a food processor, or blender.

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