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
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