Green Garden Sauce

August 29, 2019

When your garden herbs are growing like crazy, use them in this rich and satisfying, healthy green dressing. It makes a spoon-stands-up-in-it-thick sauce that works best on power bowls, Buddha bowls, and hearty salads or tossed into a pasta salad.

Our Mediterranean bowl was made with a tarragon-based sauce, but basil would make a good alternative. Pair the herbs in the sauce with the bowl: Indonesian, Thai, or Vietnamese street-food style bowls may pair well with sweet basil or anise-y chervil, while southern bowls with beans and sweet potatoes might like cilantro and parsley. Experiment and have fun!

Green Garden Sauce

Green Garden Sauce


  • 2 cups mixed garden herbs (tarragon, flat or curly parsley, sage, basil, etc.)
  • ½ cup chives, snipped (or chopped green onion or shallot)
  • ½ cup Udo’s Oil 3-6-9 Blend
  • ½ cup tahini
  • 1 large garlic clove, crushed
  • 2 anchovy fillets *
  • 2 tsp capers*
  • ¼ cup lime juice


  1. Rinse and roughly chop herbs, then add all ingredients to a food processor and blend until smooth and creamy.
  2. Mix in a little more liquid as required until dressing reaches desired consistency.


*If you don’t like or don’t have anchovies or capers, try soy sauce, tamari, or fish sauce to bump up the umami flavor, or simply use salt. Taste and adjust.
Dana Green Remedios, RHN, RNCP, NNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.

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