If you struggle to eat enough healthy leafy greens, this simple, vitamin-packed sauce could be the game changer you need – it’s absolutely delicious and goes with everything.
We’re bombarded with so much food advice these days that it can get confusing, right? Sometimes we need a reminder of simple things we can do to give our health a boost. My favourite: eat your leafy greens. That’s right, it’s not new, but make it your new mantra. Spinach, chard, rocket, silverbeet, mustard greens, sorrel, radish leaves, parsley, basil and more… they are literally packed full of the vitamins and antioxidants that our bodies love and need to function. And if they’re consumed raw, even better.
I used to struggle hugely with my leafy green intake, so I created this sauce. It’s so yummy and versatile that it’s irresistible. It can be used in so many ways and takes no time at all to make. I found that when I consumed this regularly (I aim to include it in a meal every few days or weekly) my energy went up and inflammation and joint soreness went down.
Gorgeous Green Sauce
This is my basic sauce recipe, but use whatever greens you can get your hands on and spike it with flavours depending on how you’re planning to serve it. Rosemary is great if serving it with a lamb chop or piece of fish, basil feels right if it’s for stirring through pasta, and load it up with coriander and chilli if noodles are making an appearance. The options are endless.
Makes 2 cups.
5 packed cups of chopped leafy greens – I use a mix of raw spinach, silverbeet, chard, sorrel, rocket or whatever else is in the garden
Small handful of parsley or basil for flavour
Other herbs to suit your taste – rosemary, coriander, mint, dill, chives, etc
Juice from 2 lemons or limes
Splash of quality olive oil
1⁄2-1 teaspoon sea salt and a good grind of black pepper
Small handful of seeds or nuts (optional)
Water or olive oil to thin
1. Place all the ingredients into a food processor or blender. Blend for at least two minutes or until smooth. If using seeds or nuts, these will thicken the sauce slightly. As it blends, drizzle in more oil or water, or a mix of both, to thin the sauce to the consistency of pancake batter. A blender will give you a smoother result than a food processor, but either is fine.
2. Make sure you taste as you go. Season it with more salt or pepper if needed, and add lemon or lime to increase its tanginess. The sauce will last in the fridge for three or four days.
Add grated garlic and basil and stir it through pasta. Load in the chilli and dollop on top of crunchy roasted potatoes for a green version of patatas bravas. Thin it with hot stock for an easy soup. Whisk in an egg and some self-raising flour to make green pancakes. Make a thicker version and drape over a lamb chop, steak or fish. Smash some mint into it and use it as a salad dressing for tomatoes and watermelon in summer.
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