Reprinted with permission from Carla Lalli Music's Where Cooking Begins: "The magic thing about [this] green sauce is that it works seamlessly with any combination of tender herbs, so you can tweak it to your preferences, or for the herbs you happen to have on hand. Spin it with: two oil-packed anchovy fillets for the capers, or Parmigiano for nutritional yeast." —Food52
enough green sauce for a roasted lamb shoulder, or drizzling across several different dishes
loosely packed tender fresh herbs, such as basil, dill, and/or parsley
In a blender, combine herbs, garlic, chile, oil, capers, nutritional yeast, and juice of 1⁄2 lemon; season generously with salt.
Blend on medium-high speed until herbs are chopped, about 20 seconds. Add 3 ice cubes, increase speed to high, and blend until sauce is lightened, smooth, and creamy (add water a splash at a time to get things moving, if needed). The ice keeps the herb sauce cool so that it doesn’t turn brown; it will liquefy as the blades turn, which helps with the texture of the puree. Cover green sauce and refrigerate until you're ready to use.