The Everything Green Sauce

This sauce could be called ‘the herbs are wilting throw them into a blender sauce’ essentially it’s what you make when the herbs a looking a little limp but it packs a HUGE flavour punch and is also jam-packed full of nutrients. It is fresh and zest which allows you to put it on top of almost any savoury dish!

This is a rough recipe as it depends on what herbs you already have at home, and how much of each herb that you have. This recipe works best for the leafy greens such as basil, coriander, mint, parsley, dill etc.

Add this dressing to salads, into veggie bowls, on top of meat, into a wrap, under eggs… you can put it on almost everything!

What’s good about it:
Firstly, herbs pack a huge nutrient punch – they are vibrant little green superfoods that bring a lot more than just flavour. Rich in iron, magnesium, manganese and other minerals you are able to consume a small amount and enjoy a large amount of goodness.

Tahini is a sesame seed paste, rich in calcium and zinc. It is also a delicious source of good fat, essential for brain health but also hormonal function. The olive oil in this recipe is also a delicious source of good fat, always go Extra Virgin Olive Oil (EVOO) and look for the harvest date, it should be from the autumn/winter of the same year you are buying it.

Garlic and chili are both high in vitamin c, they support immune health but also digestive health and warming the body to further support gut health and reproductive health. Garlic also is able to further support the immune system.

Seaweed, nori, is rich in iodine. an essential mineral that most Australians are not consuming enough of. supporting our immune health, thyroid and endocrine function, reproductive support (the ovaries and breast tissues have a high demand) and mood support.

fresh herbs about 2 cups (in this batch I used parsley, coriander, mint and a tincy bit of basil)
juice from one lemon
2 garlic cloves
2 Brazil nuts (can also use pine nuts)
1/4 nori sheet (can use other seaweed or leave it out)
1 hot red chili
Salt and pepper to season
1 tbsp tahini paste
3 tbsp Olive oil (amount will change on herb amount)

1. Place all ingredients into a food processor, blender or use a stick blender.
2. Process until smooth.
3. Store in a glass jar and add to everything!

Words + Recipe: Alyce Cimino

Leave a Comment

Your email address will not be published. Required fields are marked *