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
- 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.
- 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.
- Season with salt and pepper to taste.
- Store in the fridge and use within 1-2 days.