Fresh Basil, Chive and Dill Herb Sauce

Sauces are one of my favorite ways to elevate the flavor of anything!

This sauce is a savory one that can be used in many different ways. I use it as a dip for crackers or raw vegetables, drizzle it on meat or fish after it is cooked, sautée it with vegetables, and use it as a marinade before grilling. It also is a delicious way to dress a salad by thinning it with a little more lemon juice.

Fresh Basil, Chive and Dill Sauce

When I have sauces handy, it is going to be a good week in the eating department, even if I don’t have a lot of time to spend cooking! What I mean by this is, it makes it super easy to elevate meals from boring to spectacular. Sometimes on the weekends, I spend a Saturday morning making sauces to use for the next couple weeks. I like to freeze half of them, so I can pull them out of the freezer when I need them. There are 21 other recipes for sauces and dressings to choose from under the Sauce section in my Recipe Index.

Fresh Basil, Chive and Dill Sauce over Pork Tenderloin

This sauce utilizes three different herbs that gives it a Mediterranean flare and lots of beneficial nutrients. I am always taking into consideration the benefits as well as flavor of recipes. 🙂 Herbs are generally under-used in cooking, and really bump up flavor and nutrition.

This recipe makes 1 1/4 cups. I like to pour it into two jars, one for the fridge and one for the freezer.

Fresh Basil, Chive and Dill Herb Sauce

Ingredients:

3 Packages of Fresh Basil (3/4 oz.)

1 Package of Fresh Dill (3/4 oz.)

1 Package of Fresh Chives (3/4 oz.)

1/2 Cup Raw Pecans

6 Tablespoons Garlic Infused Olive Oil

6 Tablespoons Extra Virgin Olive Oil

(or 12 Tablespoons of Olive Oil and 2 Fresh Garlic Cloves if not following Low FodMap Diet)

1 Tablespoon Fresh Squeezed Lemon Juice

1 Teaspoon of Sea Salt