Name: Fresh Herb Sauce
Ingredients: 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; 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

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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.

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Course Side Dish

Servings 400 mL

Ingredients

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

Instructions

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.