So, I had read this article/rough recipe about green sauces in Food and Wine magazine just a few days ago and I thought I would try this myself! I have so many greens and herbs in my garden, and I had just finished thinning out my mint growth that this was perfect timing AND I had never done it before. I mean I had made pesto ad infinitum, but not just a simple green sauce where you don’t have to be so careful and you can throw in some stems and you don’t have to grate cheese – no cheese needed. This is just a simple throw everything in the food processor and it’s divine!!

Because this green sauce is perfect on grilled fish, meats, (think chimichurri) vegetables, roasted potatoes, as a pasta sauce, as an addition to a sandwich – so versatile – you will love it!

And the best part is, that you don’t have to let those herbs and greens just wither and die – as they often do. You can use them to make this delectable, use-on-anything green sauce!

It’s brilliant!!

It’s a brilliant idea and a brilliantly colored green. So sprightly and springlike.

I particularly love it on fish. Because you know, we all want to eat more fish but how do you easily liven up a piece of grilled fish without too much work? Well here is your answer.

Truth be told, I was not very particular in measuring, but I did take note of the number of stems cut from my garden.

Here is my recipe. Make with LOVE. Make often and enjoy.

GREEN SAUCE – makes approximately 1 cup

5 stems of oregano
6 stems of thyme
½ cup basil leaves
2 stems of rosemary
Numerous mint stems – use the leaves only, to fill up the food processor
½ of a small fresh red hot pepper, include the membrane and seeds if you like heat (I did)
1/2 shallot, roughly chopped
1/4 – 1/3 cup olive oil
11/2 Tbs. lemon juice, plus maybe more
Salt
Fresh ground pepper

Only throw in the very top, tender stems, otherwise you’ll have some “sticks’ in your sauce. (Like you can see I had.)

First, process the herbs, pepper and shallot with the lemon juice very well. Scrape the bowl down and then gradually add the olive oil. Add salt and pepper to taste.

Check your consistency and if necessary, add more lemon juice or oil or both. Be sure to add LOVE.

Use on anything and everything and enjoy!

Last night I served some pasta with the Garlic Scape Pesto sauce and we all put a dollop on top and mixed it in and it was DELISH!

Happy Birthday to my late brother Greg!! He was a sweetie and has been gone now for 20 years – unbelievable! His legacy lives on in his amazing children and now 4 grandchildren – 2 boys and 2 girls. I’m sure he’s as proud as can be, looking down on all of them now.