Quick Garlic Herb Sauce Using Fresh Herbs

by Texas Homesteader ~

Herbs grow so easily that I always have plenty. I mean P-L-E-N-T-Y! So I’m constantly either harvesting & using or drying and preserving those herbs for cooking all year long. But I’ve found my new favorite way to use handfuls of these herbs and enjoy a delightfully fresh way to make supper easier and more delicious.

Fresh.
Garlic.
Herb.
Sauce.

Fresh Garlic Herb Sauce for the light taste of summer. Whips up in minutes and is great on chicken, pasta, even as a salad dressing! #TexasHomesteader

Jump to Recipe

I initially got this recipe over at HelloGlow and of course changed it to best suit our needs. It’s basically equal measures of olive oil and white wine. (or wine vinegar if you wish). Then you just plunk in 3 peeled garlic cloves and about 3/4 to 1 cup of fresh herbs.

You can use whatever herbs you prefer or whatever you have growing at the time. I like to use several different herbs together – rosemary, thyme, basil, sage and oregano.

Fresh Garlic Herb Sauce for the light taste of summer. Whips up in minutes and is great on chicken, pasta, even as a salad dressing! #TexasHomesteader

I tried squeezing a little lime juice in the sauce but I didn’t personally care for it that way. Still if you like lime, squeeze a little in for a limey zing! But in the recipe below I’ve not included lime.

So here are the complicated instructions:

In your *Ninja Blender (or food processor) measure out olive oil and white wine. Add peeled garlic and fresh herb leaves, washed & patted dry.

Pulse until garlic cloves are completely blended. Sometimes I’ll toss in some dehydrated peppers from the garden for a subtle punch of spice. Done & done!

How To Serve Garlic Herb Sauce

This garlic herb sauce can be stored in the fridge for about a week. So I like to use it throughout the week to simplify my supper preparations.

My favorite way to use this garlic herb sauce is to drizzle it over Homemade Pasta. It’s a healthier sauce than many other options. And because it came fresh from my garden it’s also a nice Zero-Waste item.

Or you can drizzle it over baked chicken breasts for a nice flavor infusion too. I also like to drizzle it around my bowl of Homemade Hummus when I’m bringing it to a gathering. It gives the hummus a little extra dipping zing.

I’ve added it to a sautéed squash side dish with delicious results. And I’ve even added it to Pulled Pork Enchiladas, quesadillas and more. So many options!

Fresh Garlic Herb Sauce for the light taste of summer. Whips up in minutes and is great on chicken, pasta, even as a salad dressing! Here I've added it to sauteed summer squash, it was delicious#TexasHomesteader

Of course I’ll share the oh-so-simple recipe with you.

Fresh & Healthy Garlic Herb Sauce

Olive oil, white wine and fresh herbs make a delightfully fresh sauce

Course Sauce
Cuisine American
Keyword fresh herbs, garlic, olive oil, white wine
Author Texas Homesteader

Ingredients

Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup white wine vinegar (or white wine)
  • 2/3 cup fresh herbs - basil, oregano, thyme, sage, rosemary, etc
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

Instructions:

  1. Place all ingredients into a food processor and process until garlic and herbs are completely blended. Store covered in the refrigerator for up to 1 week.

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2 thoughts on “Quick Garlic Herb Sauce Using Fresh Herbs

  1. Ellen C.

    I’ve got everything except for the Rosemary – will look to plant some for next year. Do you peel off the thyme and oregano leaves or do you grind up the tender stems with the leaves on them? I like to keep things simple if I can. Also wanted to let you know that I planted potatoes as per one of your articles and they actually grew! I had some large ones but mainly medium size to small and they were great. Hard to believe that two leftover potatoes in the pantry could make me so happy!

    Reply
    1. Texas Homesteader Post author

      I love Rosemary too Ellen. Not only for the taste & smell of it, but the plant is a beautiful evergreen & our honeybees love it! I typically pull the stems from all my herbs when making this garlic/herb sauce. I want the sauce to blend pretty smoothly. Having said that, if the stems for your thyme & oregano are very tender and will blend smooth I don’t see why you have to fuss too much with removing all of them. Oh, and I love, love, LOVE your potato success story. You. GO. Girl!! ~TxH~

      Reply

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