Recipe
The Five-Minute Herb Sauce
For roasted vegetables, sourdough, or eating straight from the spoon. No blender, no cooking.
- Time
- 5 minutes
- Makes
- About 1 cup
- Difficulty
- Easy
- Keeps
- 4 days, chilled
Ingredients
- 1 cup soft herbs — parsley, basil, or a mix
- 2 cloves garlic
- 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
Roughly chop the herbs and garlic together on a board. A rough chop is fine; this isn't meant to be smooth.
- 2
Transfer to a bowl. Add the vinegar and salt, and let it sit for two minutes to soften the garlic.
- 3
Stir in the olive oil until it comes together loosely. It should look like a spoonable sauce, not a paste.
- 4
Taste, and add a touch more salt or vinegar if it needs it.
- 5
Spoon it over anything roasted, onto sourdough, or eat it straight from the bowl.
Tip
Any soft herbs work. We use parsley most often because it keeps fresh longest, but basil, coriander or a mix all work the same way.
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