This amazing sauce is used on meats and veggies alike! Make a ton? You can store in Tupperware covered in a layer of oil in the fridge for up to a week! Want it to last even longer? Freeze in ice cube trays! When frozen, pop out cubes and store in freezer bags or Tupperware; defrost at room temp.

  • 1 bunch basil, stems removed
  • ½ bunch parsley, stems removed
  • ½ bunch mint, stems removed
  • ¾ cup olive oil
  • 2 Tbsp lemon juice
  • 1 Tsp crushed red pepper flakes
  • 1 clove garlic
  • 1 Tbsp capers
  • 1 anchovy fillet (optional)
  • Pinch of salt, to taste

  • Before you begin, place your food processor or mortar and pestle in the freezer to chill. Then, destem your herbs and crush your garlic clove, chopping finely if using a mortar and pestle.

    If using a food processor, place all ingredients in the workbowl and buzz for two minutes till smooth.

    If pulverizing by hand, place your chopped garlic, herbs, pepper flakes, anchovy and capers, adding two tablespoons of oil at a time until it’s all incorporated into a nice, smooth emulsification. Then stir in the lemon juice and salt.

    Serve over roasted vegetables, meat or fish!

    This program was sponsored by BluePrint Cleanse.