This is a great sauce for fish, chicken, tofu, salads, and basically anything you can think up. I always have this ready in my freezer. It’s like a pesto, but not. I have used it on pasta too which works great, or I have used a big dollop on a plate then thinly sliced roasted lamb over the top. It’s a great versatile sauce. Even a good little dip with crackers too. You can mix it in omelettes and scrambles eggs, add it to a frittata or quiche, add some cumin seeds or curry powder mix and create an indian styled saag to pan fried tofu or chicken or lamb.
Anyway, you get the idea, I’ll be sure to take it in my other recipes as I make the dishes.