Traditional or experiment – your choice
There is a tradition of green sauces in many countries, pesto, salsa verde, green sauce and gremolata are really all variations on the same idea. There is no need to be traditional, use whatever you have to hand. Even add other vegetables or salad ingredients, use things up, experiment, have fun.
Flaxseed oil great for nutrition, flavour and texture
Flaxseed oil certainly isn’t traditional but it is a great way of getting your omega-3 and I find when I make green sauces with flaxseed oil they seem much more emulsified and less oily than using just olive oil. So now I always make the sauce with at least half Flaxseed oil.
This sauce lifts anything you add it to. For me a few oatcakes, green sauce and a glass of wine is perfect. The goes well with or on almost anything, especially:
- Goats cheese
- Roasted veg – try aubergine, courgette, butternut squash and carrots
- Potatoes boiled, baked or mashed
- Any fish
- Chicken, turkey
- Cold meats
- Crackers, toast, oatcakes
Green sauce with flax oil
- 50 g Walnuts, pine nuts, or other nuts, pumpkin seeds or sunflower seeds.
- 80-100 g Herbs use whatever you have or fancy, parsley, basil, coriander Or several handfuls
- 150 ml Flax Farm Cold-pressed Flaxseed (linseed) oil or half flax/half olive oil
- 50 g Grated Parmesan cheese or nutritional yeast
- 1 pinch Salt
- 1-2 cloves Garlic peeled
- Black pepper
- a few drops lemon lemon juice
- Place nuts or seeds in a dry frying pan over a fairly low heat. Shake or stir occasionally to cook evenly until just beginning to change colour or sound crisp. This stage isn't absolutely essential if you are in a hurry.
- Place all the ingredients in a food processor and whizz. Add more herbs, nuts or nutritional yeast to thicken or more oil to make a thinner sauce.
- Add salt and pepper to taste