Seriously, this sauce is as pretty as it is good. Think spring fields of red poppies- it’s just gorge(ous). Green, green with specks of red. And sooo yum. As I scraped the sides of the food processor, licking the spatula clean after each turn around the tumbler, I was musing that not only would this sauce be good on steak, chicken and eggs, as I previously noted, but you could also make a fiesty potato salad from it or use as a dipping sauce for crudités or sweet potato fries. Off to post the recipe now.