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Carlin Greenstein’s Vitamin Sauce

  • Carlin_Greenstein_Vitamin_Sauce_Foodadit_8

This sauce has been a staple of mine for nearly 20 years. In fact, I never seem to make it the exact same way twice. I like to get creative based upon what I have on hand, the season of the year or the flavour profile I am envisioning. With clients, I have often called it a “vitamin sauce” because it is so high in vitamins, minerals and good fat. The uses for this are endless – top seared fish, grilled meat/poultry, roasted or steamed vegetables & scrambled eggs.


  • 6 tbsp fresh coriander leaves, chopped
  • 6 tbsp fresh parsley leaves, chopped
  • 2 tbsp of chives, sliced
  • 1 tsp fresh oregano leaves, chopped
  • 2 scallion, white and light green, chopped
  • 2 garlic clove, minced
  • 1-2 lemons, juiced
  • one pinch of cayenne
  • one large pinch of cumin
  • one small pinch of cinnamon
  • 200 ml extra virgin olive oil
  • sea salt and pepper taste

*Optional substitutions/ additions: avocado, fresh ginger, tahini, basil, apple cider vinegar, lime juice, capers, white miso, pumpkin or sunflower seeds

Here’s how you make it

  1. Place all the ingredients (except oil, salt and pepper) in a food processor or blender. I’m using a glass jar with an immersion blender.

  2. Pulse or blend on low as you slowly pour the olive oil in, allowing it to combine and become smooth. Add water or additional oil (just a little at a time) if you desire a thinner sauce.  
  3. Season with salt and pepper to taste.
  4. Store in the fridge and use within 1-2 days.

diet types

Contributor Carlin Greenstein

Pictures by Petra Graf
Date Added 25/07/2018
Type Preparation Time 0h 5m Serves Yields approximately 500g