I adore this zingy herby sauce! When I buy big bunches of seasonal herbs, I tend to prepare it there and then. It will keep for a good 3 weeks as long as it’s covered with olive oil.
Don’t hesitate to mix up your herbs depending on what’s available – parsley, coriander, basil, chervil – it’s all great.
And then it’s ready for me to jazz up lots of dishes – as a marinade to fish, prawn, tofu or chicken, as it is mixed with pasta (have you tried lentil pasta? Delicious and keeps its shape). I may or may not mix in some soaked cashew nuts and / or some parmesan for this.
Added to a simple vinaigrette or houmous or a soup, it’s a really easy way to make sure you eat something extra fresh even when you lack time.
- 1 bunch each of parsley / coriander or other herbs in season
- ½ diced onion
- 3 garlic cloves (optional)
- 4 Tbsp apple cider vinegar
- ¼ tsp each of salt and pepper
- ½ mug of olive oil
Blend all the ingredients together in a mixer. Halfway through, scrape the sides of the bowl.
Keep in a jar, well covered in olive oil for up to 20 days.