Basic Herb Sauces

Basic Herb Sauces
  • 2 cups picked leaves, washed
  • ½ cup olive oil
  • garlic to taste
  • nuts if you want
  • salt and pepper to taste
  1. I also like to add other aromatics, especially hot peppers, capers, and olives, all dependant on the herb (or herbs) used.
  2. For instance, arugula is used as ‘the’ pesto base in much of Tuscany (basil pesto is a specialty of Liguria) and arugula mixes beautifully with other herbs (mint, for instance) and capers/olives for sauce for lamb or beef and bison.
  3. Parsley, garlic and capers are magical with grilled fish, as is cilantro, garlic and capers (which pairs perfectly with lamb and pork as well).
  4. Another great addition is summer savory and tarragon (with parsley) for fish.
  5. All of these sauces also make perfect dips for vegetables, pita bread, and even (gasp) tortilla chips.
  6. In fact, all you need to do is add a bit of tomato and hot pepper to the cilantro and garlic sauce and viola!, you have a very tasty salsa!
  7. The only herbs to be cautious about are the very strong-smelling ones with a lot of oils, such as rosemary and sage.
  8. These sauces freeze beautifully so they will be ready for your next BBQ feast. And you can even put them on pasta – imagine that!