Toad Green Sauce

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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.

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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.
Prep Time 20 minutes
Total Time 20 minutes
Course Condiments
Cuisine Farm-to-fork


  • 1 food processor You can chop by hand but the result will not be as smooth


  • 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


  • 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.


-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
Keyword dip, fresh, herbs, in season, sauce

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