Fresh Herb Sauce

Nothing beats a homemade fresh herb sauce! This recipe makes about 400ml – Make plenty while herbs are in abundance in your garden and freeze in glass jars.

2 cloves garlic
½ – 1 teaspoon sea salt, kelp or seaweed (eg karengo)
about 350mLs extra virgin olive oil
150 mL flaxseed oil
Juice of 2 lemons

Gather large bunches of the following:

Flat-leafed parsley
Rocket
Rosemary – soft growing ends (remove leaves from stalks)
Dandelion – handful of young leaves
Nasturtium – young leaves and flowers
Kawakawa leaves
Calendula flowers

Place all the ingredients in a blender or food processor and blitz to a soft loose sauce.
Serve with fresh breads, on hot toast, as a sauce on fish, with eggs, instead of pesto, with pasta or similar, stir into a soup or use as a dip with crudité.
Optional – you can add capers, gherkins, chilli and chopped shallots for extra character.

Recipe from Sarah La Touche

Side Dish

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