Healthy Magic Herb Sauce instantly turns just about anything into a wow dish.
I call it magic sauce because it tastes great on anything and everything!
It’s loaded with antioxidants, phytonutrients, minerals, healthy fats, and even fiber so you can feel good about enjoying it as often as you like.
This recipe is:
Vegan, Gluten-free, Grain-free,
Dairy-free, Nut-Free, Soy-free,
Paleo-friendly and Delicious
Use Healthy Magic Herb Sauce as a dip, spread or drizzle it over roasted meat or fish. Toss roasted veggies or potatoes in it, or mix it with spaghetti squash noodles, rice noodles, or any other noodle you can think of. It’s the one sauce that does it all. It also freezes well, so make a double batch for an easy meal later on.
I make this year-round, and it’s in heavy rotation in the spring and summer when I can grab some of the fresh herbs out of my own garden.
I prefer to gently cook the garlic to infuse it in the oil, which prevents the overpowering taste of raw garlic that can stay with you for days. If you love the punch of raw garlic, skip cooking it and throw it in the food processor raw.
- Toss it with blanched green beans (one of my favorites!)
- Drizzle over any type of fish or grilled chicken
- Mix with cooked spaghetti squash noodles, rice noodles or chickpea noodles
- Roast regular or sweet potatoes (or half and half) then toss them in this sauce right out of the oven
- Use it as a salad dressing or drizzle over any cooked veggies
- 2/3 cup extra-virgin olive oil
- 2 garlic cloves, smashed open, skins removed
- 1/4 cup loosely packed fresh basil
- 2 tablespoons fresh mint leaves
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon unsalted sunflower seeds
- 2 inches of the white part of a scallion (green onion), chopped
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon raw honey
- pinch of red pepper flakes
- 3/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Gently heat the oil in a small pan with the garlic cloves to infuse the oil with flavor and gently cook the garlic (it should not brown). Do not boil or overheat the oil.
- Remove from the heat and let cool while you prepare the other ingredients.
- Place all the remaining ingredients and the cooled cooked garlic in a food processor and pulse 8 to 10 times until well chopped. Scrape down the sides, then turn the food processor on and drizzle in the oil.
- Blend until saucy. You can also do this in a blender, just be careful not to over-puree—it’s nice with a little bit of texture left.
- Use immediately or store in an airtight glass container in the refrigerator for up to 5 days. This sauce also freezes well.
– Toss it with blanched green beans (one of my favorites!)
– Drizzle over any type of fish or grilled chicken
– Mix with cooked spaghetti squash noodles, rice noodles or chickpea noodles
– Roast regular or sweet potatoes (or half and half) then toss them in this sauce right out of the oven
– Use it as a salad dressing or drizzle over any cooked veggies
Over to you! If you make it, let us know how you used it and how it turns out in the comments below.