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Anti-inflammatory Herb Sauce

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.


Prep time: 7 min Cook time: 0min Total time: 7 min


Makes 16 servings


2 cups fresh herbs (parsley, cilantro, basil, oregano, rosemary and/or dill)

1 clove garlic (sub with chives for low FODMAP)

½ cup olive oil

3tbsp toasted pumpkin seeds (or any other nut)

¼ cup lemon juice

1-2tsp cumin

1 tsp coriander

sea salt and black pepper to taste


1. Wash herbs and pick leaves off the woody stems

2. Add all ingredients to a blender or food processor

3. Pulse on high until smooth

4. Transfer to a small jar or airtight container and refrigerate.


  • 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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