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The Five-Minute Herb Sauce

For roasted vegetables, sourdough, or eating straight from the spoon. No blender, no cooking, and it keeps in the fridge for most of the week.

5 minutes Makes about 1 cup Easy Keeps 4 days, chilled
Fresh herbs and garlic being chopped on a board

Ingredients

  • 1 cup soft herbs — parsley, basil, or a mix, roughly chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup Estate Extra Virgin Olive Oil
  • 1 tbsp red wine vinegar
  • ½ tsp flaky sea salt
  • A pinch of chilli flakes (optional)

Method

  1. 1

    Roughly chop the herbs and garlic together on a board — a rough chop is fine, this isn't meant to be smooth.

  2. 2

    Transfer to a bowl. Add the vinegar and salt, and let it sit for two minutes — this softens the garlic's bite.

  3. 3

    Stir in the olive oil until it comes together loosely. It should look like a rough, spoonable sauce, not a paste.

  4. 4

    Taste, and add a touch more salt or vinegar if it needs it.

  5. 5

    Spoon it over anything roasted, onto sourdough, or straight from the bowl. Keeps in the fridge for up to four days — the flavour gets sharper, not worse.

A note on the herbs

Whatever's growing or on hand works. We use parsley most often because it's the least fussy to keep fresh, but basil, coriander, or a mix of soft herbs all work the same way.

Bottle of olive oil

Estate Extra Virgin

Cold-pressed, Sicily — the oil we use for this one

$34.00

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