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Green Sauce No. 4

['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.

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