We grow a lot of herbs. Herbs are tasty. When they’re in season, I love to chuck them in a food processor, whiz them up with other delicious things, and use them as condiments for pretty much everything on the planet. Here is the basic recipe I use, but I always experiment with whatever happens to be fresh, ready to pick, and appealing at the moment. It’s always amazing, so don’t feel restricted by the herbs I’ve listed.
Toad Green Sauce
This versatile condiment uses a variety of available herbs. More art than science, Toad Green Sauce is a flexible formula for deliciousness.
Equipment
- 1 food processor You can chop by hand but the result will not be as smooth
Ingredients
- 1 cup Parsley
- 1 cup Other herbs as available Herbs that work well include mint, cilantro, huacatay, lemon balm, but experiment with what you have!
- 1/4 cup Olive Oil Use the good stuff if you can
- 1/8 cup Red Wine Vinegar
- 1 tbsp. Honey Adjust amount to taste
- 1/2 tsp. Salt Adjust amount to taste
- 3 cloves Garlic
Instructions
- Coarsely chop the herbs, removing any tough stems.
- Place all ingredients in the bowl of food processor and pulse until desired consistency is reached. You can add a little more olive oil if you want it to be more sauce-like, or a little less if you intend to use it as a dip.
- The Toad Green Sauce is an excellent accompaniment for fish, and all sorts of meats. Use it as a topper for eggs, tacos, vegetable fritters, soups. Spread it on a sandwich. Increase the olive oil and vinegar to create a vinaigrette. Eat it with a spoon! So good.
Notes
Variations:
-add 1 thumb of ginger and 1/2 tsp. of ground cumin to use as a chutney or a delicious topper for rice
-add 1-2 fresh chili peppers to give this sauce a spicy kick
-Stir a couple of tablespoons of the Toad Green Sauce into a cup of mayonnaise to make a creamy sauce for sandwiches