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.
Time
5 minutes
Yield
About 1 cup
Difficulty
Easy
Keeps
4 days, chilled
Made with
Estate Extra Virgin
Cold-pressed, Sicily — the oil used for this recipe
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
-
01
Roughly chop the herbs and garlic together on a board — a rough chop is fine, this isn't meant to be smooth.
-
02
Transfer to a bowl. Add the vinegar and salt, and let it sit for two minutes — this softens the garlic's bite.
-
03
Stir in the olive oil until it comes together loosely. It should look like a rough, spoonable sauce, not a paste.
-
04
Taste, and add a touch more salt or vinegar if it needs it.
-
05
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.
