Easy green sauce
The tastiest way to use up any herbs in your fridge or garden to make a quick, tasty and iron-loaded sauce for pasta, veggies or meat.
Equipment
- Food Processor or Blender
Ingredients
- Handful of basil, stalks removed
- Handful of parsley, with stalks
- 2 handfuls of baby spinach leaves
- Handful of mint leaves
- 1 clove of garlic or 1 tsp minced garlic
- Handful of nuts or seeds (I use walnuts and sunflower seeds)
- 1/2 cup extra virgin olive oil
- Juice of 1 medium lemon
- Splash of milk (I use almond)
- Large pinch of salt and black pepper
Instructions
- Blanch the herbs and spinach in boiling water to keep them nice and vibrant green (ideal if you want to keep the sauce for 1-2 days or freeze). Drain/shake the excess liquid off.
- Combine all ingredients in a food processor, blend till nice and smooth.
- Taste and adjust according to the texture (see notes), season again with an extra pinch of salt.
- Store in a sealed jar in the fridge for up to 3 days, or freeze in ice cube portions which keep for weeks! Serve with pasta, meats, vegetables, eggs or anything else you want.
Notes
- Remember to taste and balance your sauce as you go! Everyone’s produce is different so you may need a bit more oil or dash more salt.
- If it seems too thick, add some more of your liquids according to taste (too punchy - go for the milk, too oily - add some more lemon juice etc). Balance is key!
- For a great pasta dish: combine the sauce with your pasta of choice, saving a bit of the cooking water to help it all emulsify. Add some veggies like peas or zucchini, top with something crunchy like croutons or toasted nuts/seeds and enjoy!
- If you have no lemons on hand, you can use apple cider vinegar for the acidity.