Lately I've been making lots of herb sauces from our garden, since we have lots of thai basil, rosemary, parsley and cilantro. Fresh herbs are loaded with antioxidants and phytochemicals that reduce inflammation and prevent disease. Many culinary herbs like oregano and parsley actually contain anti-microbial compounds and facilitate the body's natural detoxification process. I love that I can get anti-inflammation, medicinal properties and delicious flavor by making a different version of this sauce each week. Some of my favorite combinations are parsley lime pistachio, oregano rosemary hazelnut, and basil mint walnut. Enjoy using this sauce on grains, roasted veggies, steamed veggies, quinoa pasta, wild caught fish, sandwiches, veggie burgers, wraps and even salads.ANTI-INFLAMMATORY HERB SAUCEPrep time: 7 min Cook time: 0min Total time: 7 minMakes 16 servingsINGREDIENTS2 cups fresh herbs (parsley, cilantro, basil, oregano, rosemary and/or dill)1 clove garlic (sub with chives for low FODMAP)½ cup olive oil3tbsp toasted pumpkin seeds (or any other nut)¼ cup lemon juice1-2tsp cumin1 tsp coriandersea salt and black pepper to tasteDIRECTIONS1. Wash herbs and pick leaves off the woody stems2. Add all ingredients to a blender or food processor3. Pulse on high until smooth4. Transfer to a small jar or airtight container and refrigerate.TIPS

Double the recipe and freeze half for upcoming weeks
Serve as a pesto sauce or add more lemon juice and some water to convert to a vinaigrette for salads

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