Fresh Herb Sauces

“Fresh herbs brighten any dish, are easy to grow and are available all year. These two recipes are delicious on meat or fish. These recipes also bring out the earthy undertones in our 2011 Alexander School Reserve Alluvia.”
– Katie Wetzel Murphy, AVV Family Partner and Ambassador

Ingredients for Recipe 1:
juice of 2 lemons
2 bunches flat leaf parsley
1 bunch cilantro
1 tsp. Dijon mustard
3 cloves garlic
½ cup AVV olive oil
salt and pepper to taste

Ingredients for Recipe 2:
1 cup mint leaves
1 cup basil beaves
2 Tbsp. rice vinegar
1 tsp. Dijon mustard
1 small shallot, roughly chopped
½ cup AVV olive oil
salt and pepper to taste

Method of Preparation for Recipe 1:
Roughly chop the parsley and cilantro, put them in the blender with all other ingredients except olive oil. Blend to combine. And ¼ cup olive oil and blend to combine. Slowly add remaining oil until smooth. If too thick, add a small amount of cold water to loosen.

Method of Preparation for Recipe 2:
Roughly chop the mint and basil, put them in the blender with all other ingredients except olive oil. Blend to combine. And ¼ cup olive oil and blend to combine. Slowly add remaining oil until smooth. If too thick, add a small amount of cold water to loosen.