Food · Recipe
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.
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
Roughly chop the herbs and garlic together on a board — a rough chop is fine, this isn't meant to be smooth.
Transfer to a bowl. Add the vinegar and salt, and let it sit for two minutes — this softens the garlic's bite.
Stir in the olive oil until it comes together loosely. It should look like a rough, spoonable sauce, not a paste.
Taste, and add a touch more salt or vinegar if it needs it.
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.
The oil used in this recipe
Estate Extra Virgin
Cold-pressed, Sicily
More to cook
