Eight Summer Green Sauces

Nearly every culture has a version of herb sauce — pesto, chimichurri, salsa verde, zhug. The formula is forgiving:

Fresh herbs + oil + acid + salt.

Blend whatever is abundant. The garden decides dinner.

Green sauces are one of the easiest ways to add fresh herb flavor to meals. They can be used as dips, sandwich spreads, marinades, salad dressings, or toppings for grilled vegetables, meats, fish, pasta and grains. 

Classic Herb Chimichurri

A bright Argentine sauce perfect for grilled vegetables, steak, chicken, or roasted potatoes.

• 1 cup parsley, finely chopped
• ¼ cup oregano leaves
• 3 cloves garlic, minced
• ½ tsp red pepper flakes
• 2 Tbsp red wine vinegar
• ½ cup olive oil
• Salt and pepper to taste

Directions

Mix all ingredients together and let sit for at least 30 minutes before serving.

Garden Herb Green Goddess

Creamy and packed with fresh herbs.

• 
  ½ cup mayonnaise
  
• ½ cup plain Greek yogurt
• ¼ cup chives
• ¼ cup parsley
• 2 Tbsp tarragon
• 2 Tbsp lemon juice
• 1 clove garlic
• Salt and pepper to taste

Directions

Blend until smooth. Serve as a dressing, dip, or sandwich spread.

Basil Parsley Pesto

Not just for pasta!

• 1 cup basil leaves
• 1 cup parsley
• ⅓ cup walnuts or sunflower seeds
• ¼ cup grated Parmesan
• 2 cloves garlic
• ½ cup olive oil
• 1 Tbsp lemon juice

Directions

Process all ingredients in a food processor until smooth.

Uses

• Toss with pasta
• Spread on sandwiches
• Stir into soups
• Top grilled vegetables

Lemon Balm Herb Sauce

A refreshing sauce that pairs well with fish and chicken.

• 1 cup lemon balm leaves
• ½ cup parsley
• 2 Tbsp chives
• 2 Tbsp lemon juice
• ¼ cup olive oil
• 1 tsp honey
• Salt and pepper

Directions

Blend until smooth.

Herb Salsa Verde

A zesty Italian-style green sauce.

• 1 cup parsley
• 2 Tbsp fresh oregano
• 1 Tbsp capers
• 2 anchovy fillets (optional)
• 1 garlic clove
• 2 Tbsp lemon juice
• ⅓ cup olive oil

Directions

Pulse ingredients together until finely chopped but not completely smooth.

Mint & Cilantro Green Sauce

Excellent with grilled vegetables, lamb, or grain bowls.

• 1 cup cilantro
• ½ cup mint
• 1 jalapeño, seeded
• Juice of 1 lime
• 1 garlic clove
• ¼ cup olive oil
• Salt to taste

Directions

Blend until smooth.

Dill Cucumber Sauce

Fresh and cooling for summer meals.

• 1 cup cucumber, chopped
• ¼ cup dill
• 2 Tbsp parsley
• ½ cup Greek yogurt
• 1 Tbsp lemon juice
• 1 clove garlic

Directions

Blend until creamy.

Uses

• Fish
• Salmon burgers
• Vegetable platters
• Potato salad dressing

Backyard Patch Garden Green Sauce

A "use what you've got" herb garden sauce.

• 2 cups mixed herbs (parsley, basil, lemon balm, chives, oregano, mint, or dill)
• 2 cloves garlic
• 2 Tbsp lemon juice or vinegar
• ½ cup olive oil
• 1 Tbsp honey
• Salt and pepper

Directions

Blend until smooth. Adjust thickness with more oil or a splash of water.

Tip

This is a great recipe for using small harvests from several herbs at once. The flavor changes throughout the season depending on what's growing in the garden.

Green sauces are proof that a handful of fresh herbs can transform everyday meals into something special. Whether you prefer the bright tang of chimichurri, the creamy richness of Green Goddess dressing, or a simple garden herb blend made from whatever is thriving in your backyard, these versatile sauces offer endless ways to enjoy the flavors of the season. They’re a delicious solution for using up abundant herb harvests while adding color, nutrition, and fresh flavor to everything from grilled vegetables and meats to salads, sandwiches, and grain bowls. So grab a handful of herbs, fire up the blender, and discover just how easy it is to bring a little green goodness to your table.

Bolognese Sauce - Recipe Theme

We are completing the recipe theme with this easy and herb-filled Bolognese sauce. You can serve it over linguine or spaghetti or any shaped pasta. It is awesome on the Homemade Noodles we shared earlier this month. Note that if using fresh or dried herbs you add the herbs at different times in the recipe.

Bolognese Sauce

• 12 ounces packaged dried pasta, such as spaghetti, linguine, or penne 
• 1 pound bulk sweet Italian sausage or ground beef
• 1 cup chopped onion (1 large)  
• 1/2 cup finely chopped carrot (1 medium)
• 1/2 cup chopped green sweet pepper (1/2 large)
• 1/4 cup chopped celery (1/2 stalk)
• 4 cloves garlic, minced
• 2 pounds roma tomatoes, peeled (if desired), seeded, and chopped (about 4 cups), or two 14.5-ounce cans diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 1/2 cup dry red wine or beef broth
• 2 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil, crushed
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup whipping cream
• 2 tablespoons snipped fresh Italian parsley

Directions

In a large saucepan cook pasta according to package directions. Drain; keep warm.

Meanwhile, in a large saucepan cook sausage, onion, carrot, sweet pepper, celery, and garlic until meat is brown and onion is tender. Drain.

Stir in tomatoes, tomato paste, wine, dried herbs (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. If necessary, uncover and simmer for 10 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley, and fresh herbs (if using); heat through. Serve sauce over hot pasta.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Make your own Honey Mustard

Making mustard is nothing mysterious.  It is simple easy-to-do and only takes a few ingredients. This recipes is super simple, but takes a few days.

My husband is on a honey mustard kick.  He is putting it on everything, so I thought I would make him drool with this quick recipe.  Now I am on the hook to make him another batch, because this one only lasted a week. 

Brandied Honey Mustard

6 Tbls yellow mustard seeds

2 Tbls brown mustard seeds
3 Tbls brandy
1/3 cup water

2/3 cup apple cider vinegar

1/2 cup local honey
1 tsp fine sea salt

Combine mustard seeds, 1/3 cup water, brandy and vinegar in a bowl and stir to completely submerge the seeds.  Cover and let soak at room temperature for 3 days.  Place everything in a blender and blend with honey and salt until smooth.  Store in a sealed jar and refrigerate until you finish it or 3 to 6 months whichever comes first. Makes about 1 cup.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Mustard Dill Sauce - weekend recipe

Both here and on Facebook for the last couple weeks I have been sharing recipes you can make with herbal vinegar.  today I am sharing a great sauce with dill and mustard.  This makes a fine hollandaise-style sauce you serve cold over vegetables, poached eggs, grilled chicken and fish.

Mustard Dill Sauce

½ cup fresh dill

¼ cup Dijon Mustard

3 Tbls. Dill herb vinegar

3 Tbls. Plain nonfat yogurt

1 Tbls honey

½ cup extra virgin olive oil

In a blender or food processor, combine dill, mustard, vinegar, yogurt and honey until well blended.  With motor running slowly drizzle in the olive oil in a thin stream and continue blending until thick and smooth.  Place in a covered bowl and chill until served.  

Herbal Condiments

Herbal Condiments

This year we have been experimenting with new ways to use our herb seasoning, blends and mixes. All of these sauces and ketchups can be made with Backyard Patch Blends you may already have in your kitchen.  Open that drawer or box, pull out the blend and get stirring.  These are quick and easy and will keep for several days in the refrigerator, the ketchups even longer, so you can make them ahead and enjoy them on the spur of the moment.

Garlic Mayo

Goes great with veggie dippers, but perfect on roast beef or turkey sandwiches.  Special taste for asparagus

1 ½ Tbls. Backyard Patch Garlic & Herb Herb Mix

¼ cup finely chopped green onions (or chives)

¼ cup olive oil

2 cups mayo

Combine times and allow to meld for 1 hour before serving.

Go Anywhere Mayo

This will go on anything from sandwiches, to veggies to burgers.

¾ cup mayonnaise

zest of one lemon

juice of one lemon

1 1/2 tsp. Backyard Patch Do-It-All Seasoning

1 minced scallion,

a few drops of hot sauce

Blend together and allow to meld 1 hour before serving for best flavor.

Wasabi Ranch Sauce

Anytime you want a bit of heat on you summer sandwich or burger or even your sausage brat or hot dog.

¾ cup prepared Backyard Patch Ranch Dressing

 ½ cup grated cucumber

 juice of ½ lemon

1 Tbls. wasabi paste

Season with salt if desired

Combine all items in a bowl. Allow to meld 1 hour before serving for best flavor.

Cajun BBQ Sauce

Great on Chicken and fish, perfect on pork or use as a sandwich or burger topper.

1 cup BBQ sauce (you could even make this BBQ with BYP BBQ Spice)

¼ cup bourbon

2 tsp. BYP N’Orleans Seasoning

Combine in a saucepan.  Simmer until thick stirring occasionally 20 min.

Four Spice Ketchup

A wonderful quick ketchup for your grilled burgers, veggie or beef!

1 cup ketchup

juice of one lime

2 tsp. Backyard Patch Four Spice Meat Rub

S&P to taste

Add Ketchup to a bowl, mix in lime juice and seasonings.  Allow to meld 1 hour before serving for best flavor.

Jerk Ketchup

A sweet sensation for the burger.

¾ cup ketchup

2 Tbls. NEW Backyard Patch Jerk Seasoning

1 Tbls. pineapple or peach preserves

1 Tbls. lime juice

Combine items and allow to meld for 1 hour before serving.

Curry ketchup

A unique flavor you can keep in the fridge for several weeks.

¼ cup minced onion

1 Tbls. Butter

1 tsp. Backyard Patch Grinder Curry Blend

1 tsp paprika

pinch of cayenne

1 cup ketchup

½ cup water

Cook minced onion in a saucepan with Butter until soft.  (3 min) Add Backyard Patch Grinder Curry Blend, paprika and a pinch of cayenne.  Cook until toasted.  Add ketchup and water.  Simmer until thick (about 25 minutes.)

Cucumber Salsa

Not only a great topping for chips, this will enhance grilled chicken or fish and is wonderful on a veggie burger.

3 chopped tomatoes

1 diced seeded jalapeno

1 diced red onion

2 Tbls. BYP Fiesta Dip Mix

1 cup diced seeded cucumber

 juice of one lime

2 Tbls. chopped mint  

salt to taste

Combine tomatoes, jalapeno and onion.  Blend BYP Fiesta Dip with diced cucumber and lime juice.  Add salt to taste.  Allow to meld for 1 hour before serving for best flavor.