I adore sauce. I love the tang, the spice, the never too much garlic… the brightness of fresh garden herbs. In spring and summer I often blend up green sauces in my “magic bullet” aka tiny blender or food processor to amplify a simple meal. They are extremely versatile and can keep in the fridge for about a week. They pair beautifully with meat, fish and veggie dishes while offering nutrient density and often digestive support. Fresh herbs are packed with vitamins and antioxidants. Even if you don’t care much about all that, they truly taste amazing. Here are some of my favorite flavor combos. Don’t overthink the “recipe” part. Its basically blending herbs, oil, acid and alliums to taste. If you dream up a good combos, send them my way!
