“She pulls on her heavy boots and carries the water bucket past the rose bushes, past the herb garden, and back to the barn behind the house. Her steps kick up the scents of herbs: thyme, mint, and lemon balm. The plants send up new stems each year from the roots that survived the winter and grew up again along the path. The perfumed walk is a mystical part of her world. Walking here is her favorite part of mornings. Sometimes, this is the highlight of her day.”
~ J.J. Brown, Brindle 24
One of the pleasures of being home at my farm is going for a wander through the vegetable garden and picking something fresh for dinner.
Yesterday I bought some fabulous fresh Nicola potatoes at the Mullumbimby Farmers Markets, which I boiled up to accompany a simple roast lamb and salad for our dinner.
Our garden beds are bursting with herbs right now, and this quick little sauce gives potatoes a zesty tang. Plus it is brimful of green goodness.
Ingredients:
1 large clove of garlic, juice of half a lemon, 2 handfuls (about 2 loose cups) of mixed fresh herbs – I used basil, parsley and dill but please use whatever you have to hand, 1/4 cup of olive oil, 1 tablespoon of butter, pinch of salt. Note: if you want to keep this as a vegan sauce omit butter and add an extra tablespoon of olive or coconut oil. A little extra oil if needed.
Optional extras: If you feel inclined, add a teaspoon of spirulina powder or a spoonful of your favourite green powder blend to make a total green power sauce!
Method:
Place the garlic, herbs (make sure they are washed and that you have removed any woody stalks), lemon juice, olive oil, salt and butter in a blender or food processor. Process until combined.
If you don’t have a food processor chop all ingredients finely, melt butter and oil gently until just warm, and then add in herbs and lemon juice and stir well.
The sauce will be bright green, and very aromatic. Add little extra oil if sauce is too thick.
To serve, pour sauce over freshly boiled potatoes.
It also goes well with steamed or grilled vegetables, pasta, fish and most meats.
Eat and enjoy!
(If you look closely at the picture below you’ll see Bert pressed between me and the counter, waiting for a tasty treat to tumble to the floor.)
I also sprinkled pumpkin and sunflower seeds over the potatoes for a little extra texture, and because they are yum. 🙂
Dinner was delicious!
Yum! This is similar to chimichurrri. Fun name and has a great flavor!
Thanks, Nicole. This takes what I’ve been doing — just chopping a heap of whatever fresh herbs are out there and tossing them and the spuds with melted butter — to new heights.
~yum!!
yummy…I’m trying to grow some herbs…so maybe I can make a similar sauce…