PLANT-BASED | LOW HISTAMINE

Blending olive oil with fresh herbs and freezing it to be used as needed is a great way to both preserve expensive herbs and boost your meal with flavor.

You can drizzle over roasted vegetables, a rice bowl, pasta or use as a base for a salad dressing.

Ingredients

• 4 cups herb of choice (think basil, cilantro, mint, young spring onions or onion flowers)
• 1 cups Olive Oil

Instructions

Wash and dry your herbs.

Pack herbs into a blender, food processor, bullet or mini chop.

Pour in olive oil to cover and blend on the highest speed until herbs are fully incorporated.

If the sauce isn’t loose enough, add more olive oil until desired consistency is achieved.

You can strain the oil, but I prefer to leave as is for the both flavor and nutritional value.

Storage:

Freeze all sauces in freezer-safe quart ziplock bags. Lay the bags flat so that the sauce freezes in a thin layer. Crack the sauce with a mallet or on the counter and break off a piece to use as needed.

Uses:

Thaw and/or microwave to use on pasta, salads and rice bowls.

Note:

If you microwave and freeze the entire batch repeatedly, the sauce will significantly darken and more importantly it’s flavor will change for the worse.