Herbed Yogurt Sauce

This Sauce is based on the Barefoot Contessa`s Yogurt Mint Sauce.  I think depending on the type of cuisine you are making, you could substitute a number of different herbs.  I think basil would work nicely and even cilantro, but today I substituted arugula for the mint.

And as I forgot to get more lemons yesterday, I am using the rind of the Preserved Lemons I made a month or so ago for the lemon flavour.

Man....that REALLY was an amnesic shopping trip yesterday.

Herbed Yogurt Sauce

1 cup Greek-style Yogurt
6 green onions, white and green parts chopped
2 tablespoons minced fresh dill
1 cup arugula, packed
1 tablespoon fresh lemon juice or 1quarter piece Preserved Lemons, rinsed well and finely chopped
Salt and freshly ground pepper, to taste

Combine all ingredients except yogurt in a food processor with the steel blade and purée until it is a coarse paste.  Add the yogurt and pulse until combined.  Check the seasoning and adjust with salt and pepper as needed or even a few crushed red pepper flakes.  If you are using preserved lemons be careful with the amount of salt you add.

Transfer to a bowl and refrigerate until ready to use.