Fresh Herb Sauce

by | Jun 21, 2021 | Recipes

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.
Course Side Dish
Servings 400 mL


  • 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
Keyword fresh herb sauce, homemade sauce, kawakawa, sauce


Sharon Erdrich

PhD candidate, MHSc (Nutrition)[Hons], NZRGON, DipNatHM, Dip Aroma, Cert Mass. Educator, Researcher, Public speaker. Health consultant.

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