This is my go-to sauce when I need to turn a bland meal into something really special. Having a herb garden helps. It’s also great when you have bought herbs for another dish and have some left over but don’t quite know what to do with them. Anything goes here, you really can’t go wrong.
Well, the herbs all have their own medicinal qualities and are extremely nutritious. They are green and possess all of the nutritional benefits of green leafy vegetables. I’ve touted the benefits of leafy greens here. All of these herbs are also very immune supportive. The olive oil is essential for the absorption of fat-soluble vitamins from the mix and the garlic, lemon juice and zest gives it even more of an immune kick.
- 1 sprig rosemary -leaves pulled off the stem (if you have it, not essential)
- 1 clove/s garlic -crushed
- 1 tbsp capers -drained
- 2 cups mixed fresh herbs and leaves (approx. of mixed leaves like parsley, basil, oregano, chives, thyme, sage, tarragon, lemon sorrel, kale and or spinach. I like to use mostly a selection of as many different herbs so that no one flavour dominates. Though if you love a particular flavour, then let it shine! The kale or spinach should add a bit of bulk but no real flavour)
- 1 lemon/s -zest and juice
- 60 ml olive oil (¼ cup) extra virgin
- Sea salt and freshly ground black pepper
- In a processor or Thermomix, place the garlic, herbs (picked off the woody stems), leaves and capers and pulse until finely chopped.
- Add the lemon juice, zest and olive oil and mix through the chopped greens until combined. Thermomix 30 seconds, speed 2.
- Taste, season and add more olive oil or lemon juice if necessary until the flavour is just right.
- Over any meat, chicken or fish, grilled, barbequed or roasted.
- Mixed through, pasta, rice or quinoa.
- As a salad dressing or over steamed vegetables.
- Stirred through tuna in a sandwich or salad.
- Drizzle over eggs at breakfast, it's seriously versatile.
- I just wouldn't use it with any Asian-inspired dish or a dish that already has very strong flavours.
- Store in an airtight container in the fridge.
- Can also be frozen.
Make it spicyBy adding a red chilli.
Make it go furtherAdd nuts and parmesan to make a pesto or a thicker accompaniment.
Kids in the KitchenGet the kids to pick the leaves off the stems into the salad spinner and let them wash and spin the leaves. They are more likely to try it if they've been involved in making it and once they do try it, I'm sure most will love it. You can also cut a deal with fussy small people to try it and then name it. Kids often respond to fun names. My son calls this his green power ranger sauce (for super fast legs and super-strong muscles).
I'd love to hear what your kids come up with (even the not so complimentary ones)! Post a comment below.