Green Sauce No. 4 Recipe
- 3 tablespoons white miso
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 4 teaspoons tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey, preferably raw
- 2 cups cilantro leaves with tender stems
- 1/3 cup sliced chives
- 1 1/2 teaspoons grated peeled ginger
- 1 teaspoon ground coriander
- Kosher salt, freshly ground pepper
- Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper.
- Sauce can be made 3 days ahead. Cover and chill.
