It’s the beginning of July now and the greens outside in my garden are thriving! At the moment I have an abundance of coriander, parsley and spring onions and I made them into a green sauce today.
There is a lot of goodness in this sauce. Parsley is very high in vitamin A and C and contains more iron than any other leafy green. It’s a diuretic (it removes excess water from the body), helps with cramping (period cramps!) and supports digestion.
Coriander also contains plentiful vitamin A, B and C and is packed with anti-oxidants. It is a strong antimicrobial and a digestive aid – great for those with Irritable Bowel Syndrome (IBS)! The most remarkable property is that it helps to move heavy metals out of the body.
Of course spring onion and garlic are very powerful antimicrobials and are also used a lot for lowering blood pressure.
You can use this sauce to cheer up any meal. I often use it on my salad. On new potatoes is also very delish. Just tried it on an oatcake with tahini, yum!
You can use the herbs you have and make a mixture: rocket, dill, young dandelion leaves, marjoram, lemon balm… You can make it with a blender or small food processor but also by just chopping finely and then mixing by hand.
- 1 bunch of parsley (30 gr)
- 1 bunch of coriander (30 gr) (or another bunch of parsley!)
- 2 gloves of garlic (or more if you like)
- 2 spring onions
- 1/3 – 1/2 cup of your best quality olive oil
- 2 tbsp of lemon or lime juice
- 1/2 tsp of salt
- pepper to taste
- optional: add 1/4 tsp of chilli flakes and you’ve made chimichurri!
Chop greens, spring onion and mince garlic. Add the other ingredients and mix well.
Or: add everything to a blender and blend until smooth. That’s what I did. Enjoy!