Stonehouse Everything Herb Sauce
Our spin on chimichurri! Having a go-to tangy, rich, bright herb sauce in your repertoire is important - it adds that extra layer of bright piquancy to any dish from meats to roasted veggies to rice, and is a saving grace when some element of your meal doesn't go as planned - this will save anything dry, overcooked or just bland (it happens)!
It's so good, you can also make whole meals and dishes just to feature sauce: try it with roasted or steamed veggies and rice, eggs, roasted or grilled meats, potatoes and more! Plus fresh herbs are loaded vitamins and minerals, supporting better digestion and your immune system.
This is super versatile so feel free to make it your own by subbing in different herbs, aromatics, vinegar and oils to suite your taste or meal. Serves 4-6.
- 1 bunch fresh parsley, picked from the stems, and chopped
- 1 bunch fresh chives, minced
- 1/4 cup Rosemary EVOO
- 1/4 cup any classic EVOO: House Blend, Olio Santo, Estate, Reserve, Select or Olio Nuovo
- 1 Tbsp Dark or White Balsamic Vinegar
- Salt and black pepper to taste
Chop or mince the herbs as rough or as fine as you like and put in a bowl. Add the olive oil (should basically cover the herbs), vinegar, salt and freshly ground pepper, stir to combine. Taste and adjust to your liking.
Best made and served fresh. Will last a day or so in the fridge but the herbs will wilt from the vinegar. It whips up so quickly that it's not a big deal! If you're only cooking for 1 or 2 people, scale back to make just what you can eat.
- Add some finely minced capers, anchovies, black oil-cured olives, and or preserved lemons!
- Sub minced pickled or fresh red onions (shallot, garlic) for the chives.
- Sub in Lisbon Lemon or Blood Orange EVOO for the classic EVOO for a bright, beautiful rosemary-citrus combo!
- Add your favorite chili flakes for some heat and a little ping of color, or add a dash of Hot Chili or Habanero oil.