sustainable.
THIS PHOTOGRAPH: KRIS KIRKHAM. FOOD STYLING: SEIKO HATFIELD. ADDITIONAL PHOTOGRAPHS: ISTOCK/GETTY IMAGES
A green sauce – essentially whizzed up herbs bound with oil and flavoured with anything from spices and nuts to chillies and aromatics – is such a versatile friend in the kitchen. It can become a pesto or a marinade; it can be drizzled over roast meat, fish or vegetables, folded into a salad just before serving for a fresh hit of flavour, or adapted to complement a specific recipe. No wonder you can find a version of it in cuisines all over the world. A fresh green sauce will keep in the fridge for a few days as long as it has enough oil in it, but it’ll soon start losing its vibrant colour and fresh flavour. That’s why it’s a perfect candidate for freezing: you can make a big batch, portion it out into bags or ice cube trays and have it on hand for whenever you need it. It defrosts within minutes and, if you decant it into an ice cube tray, it’s super easy to portion out (an average ice-cubesize piece is roughly 1 tbsp).
We’ve kept the base recipe pretty simple, making it all about the herbs, so it’s ripe for tweaking and taking in different directions. We’ve started you off with four easy ideas: whizz with nuts and parmesan to steer it towards Italy; add preserved lemon and ground spices for a north African chermoula-style condiment; simmer with stock and grains for a beautiful bright green herby rice; or dollop into cream for a rich sauce that’s ideal for meat and fish alike. Enjoy!