It’s summer which means the deer have arrived and they’re hungry. But this year for some reason our much-aligned deer are eating the Hostas that Michael so tenaciously planted in the giant planter he built from scratch (Suburban living has hit hard), and leaving my little herb box alone. So my herbs (parsley, basil, oregano , dill and chives) are growing like crazy.
I love seeing the flowing plants—so many herbs!—but I honestly don’t know if I can keep up. How much oregano can you use? Even when you cook as much as I do, there are only so many uses for fresh herbs. My new go-to use-it-up recipe is an oversimplified version of chimichurri/salsa verde which we can just call green sauce—recipe below. I keep it in the fridge and have used it to marinade a pork loin, on grilled fish, chicken and bread, and mixed in yogurt for a dip/sauce. It’s an easy way to add flavor and herbs to a dish without much effort.
go-to green sauce
- A handful of herbs
- 2 cloves of garlic
- 1/2-1 cup olive oil
- salt/pepper to taste
How to cook go-to green sauce
- Put 2 garlic cloves, a handful of herbs, salt and pepper in a food processor or blender and puree. Slowly add olive oil until it’s a paste. (You can add more oil as it ages.) Store in refrigerator.