Saucy!

I’m not great at measuring or being terribly on top of recipes. I’m more of a free spirit and this has led to the best culinary experiences! I make a green sauce that can be made from any herbs and aromatics you have left over or lying around the kitchen; parsley, basil, cilantro, sage, chives, jalapeno, etc. Throw in what you have! Garlic? Great! Chilis? Great! And old lemon? Still great! Ad olive oil, salt and red wine vinegar. Pulse it up and voila! You have a green sauce (chimichurri, pesto, salsa verde, zhoug, green chutney – depending on what you’ve used). Each time is different. I use it on roasted vegs, meat, marinade chicken or shrimp, salads or as a dipping sauce. It uses up old scrapes and livens up whatever you are making!