Green oil recipe
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This bright green basil oil is quick and easy to make, perfect for drizzling over fresh vegetables, eggs, or pizza. It's a fun alternative to pesto and takes any recipe over the top!
This easy chive oil recipe is a great way to use up leftover chives and adds a burst of flavor to any meal. Chives are so easy to grow. Just give them the right temperature and they keep growing and growing. Recently, I've been trying to figure our what do with my extra chives that
Chimichurri sauce livens up pretty much anything you throw at it, and you can use it 100 different ways. Try spooning it over steak, shrimp, chicken and vegetables. You can also toss it with pasta or rice. We like our sauce on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons.
This is a fantastic oil. I imagine if were possible to wring out basil leaves, this is what you would end up with – herbaceous, delicate, essence of basil. Use this as a dipping oil for crust…
What is Zhoug? It's a vibrant, delicious, super versatile sauce made from fresh herbs, garlic, chiles and oil. It takes the ho-hum out of everyday meals!
This creamy, dairy-free and vegan Avocado Green Goddess Dressing is bright and vibrant, with fresh herbs and tangy lemon juice. It comes together in just about 10 minutes, making it perfect for drizzling on salads, spreading on sandwiches, or spooning over Buddha bowls! This dipping sauce and salad dressing recipe is oil free.
The BEST homemade pesto recipe! Mix and match your greens and herbs and nuts to personalize your own combination. Serve with pasta.
A delicious recipe for Gremolata, a zesty Italian herb sauce that brightens and enlivens fish, chicken, pasta, soups and stews. This version is made into a sauce and keeps for 7-10 days in the fridge.
