Originally inspired by perking up the “January detox” brown rice bowls I have been making an unprecedented amount of green sauces these past few years. When spring and summer finally arrives, there are even more nice green leafy herbs to play with. I have a running stock of some of the below recipes that keep well in the fridge and some are best to be used immediately.
A great way to use up bunches of herbs you may have on hand for other recipes but don’t use them up fast enough. These lovely homemade condiments are starting to take over my fridge space. Beware… they are addictive 🙂
A great great way to add zing to, well…. anything !
- dress up eggs on toast
- or avocado’s on toast
- the always delicious grain bowl
- plopped into a bowl of soup (hot or cold)
- on a tomato salad
- on a sesame noodle salad (Scallion ginger sauce)
- on a lovely piece of meat (Gremolata for example)
- add flavour to a stir-fry
- next to any curry recipe (green chutney for example)
Here are a few of my favourites:
Pesto Obviously ! You’ll find loads of recipes online… I like mostly basil, but some parsley. I use a really hard sheeps cheese, because that’s my regional cheese 😉 I never use pine nuts as they cost a fortune and usually come from China (a bit far), but walnuts, pumpkin seeds etc… work great. I like to make mine in a mini chopper or food processor, not a blender (and too lazy for the pestle and mortar). I freeze portions during peak basil season. Here’s my version using local wild garlic…
Salsa Verde is so versatile. Delicious on meat or fish. A great boost in flavour. Use the best tinned anchovies you can find.
Trinidadian chili sauce (quite hot) This keeps well in the fridge for months.
Indian green chutney So fresh with heaps of fresh mint and coriander (aka cilantro)
Caribbean seasoning sauce (a bit on the hot side) This keeps well in the fridge for about a year ! scent of it makes me think of Jerk Chicken Mmmmmm.
Gremolata Parsley, garlic & lemon. I find this best when chopped by hand.
Shatta (Middle Eastern Hot Sauce) I made this with walnuts. My latest favourite 🙂
Scallion ginger sauce One of my perfect simple meals… Hot bowl of rice, some Kimchi or sautéed greens, a fried egg with a good spoonful of this on top. A bit of Echo’s Chili sauce (see recipe below) would be good too.
Echo's Chinese Preserved Chili's in Vodka
Love this one inspired by a recipe from my friend Echo. This keeps forever in the fridge. Absolutely delicious and just spicy enough. Great in noodle or rice dishes. I learned from Echo that Vodka is a pretty good substitute for Chinese rice wine.
- 2 cups chopped hot chili peppers (a mix of colours is fine, but try to chop fairly evenly.
- 1/4 cup vodka (or chinese rice wine)
- 2 Tablespoons sugar (add a bit more if you prefer it sweeter)
- 2 cloves of garlic chopped
- Chunk of ginger about the size of your thumb
- 2 teaspoons salt
Mix all ingredients in a bowl and mix well. Spoon into sterilized jars and seal. Let sit at room temp for 2 days and then its ready to eat. Store in the fridge for AGES !
The key to keeping sauces a long time in the fridge (this goes for store bought ones too, is to not “contaminate”. Meaning always use a clean and totally dry spoon to scoop out your sauce or paste to avoid mold.
Do you have any favourites to add to this list ! I’m always looking for more ideas. Share in the comments 🙂