Summer Sauce

As the first of the tomatoes start to ripen and the herbs in our garden overflow, we're inspired to make this recipe weekly. It's delicious as a marinade on meats, grilled vegetables, salad greens, cheese, name it!

(this is only the second recipe we're posting here, but we think it's emblematic of a trend - we cook according to the "choose your own ingredients" school of thought, where substitutions are welcome and cooks rely on technique and their palates as their guides)

In a blender put:

3 cups fresh herbs*

zest and juice of 1 lemon

2 cloves garlic

1 teaspoon salt

1 cup good olive oil

1-2 Tablespoons of an acidic ingredient (red wine vinegar, apple cider vinegar, more lemon juice, kombucha....whatever tastes good to you)

Blend and enjoy over the course of a week.

*Most often, we use copious amounts of fresh basil and parsley, then chives, and mint or oregano or tarragon - depending on the flavor profile we're into at the time.

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