From Yotam Ottolenghi's kitchen · Nopi, London
blend · herb sauce
★ STARRED KITCHENStonemill Herb Green
From a starred kitchen & national award winner
Ratio
Ingredients
- PARSLEY20 g
- BASIL10 g
- MINT10 g
- GARLIC5 g
- OLIVE OIL100 ml
- CAPERS10 g
- DIJON5 ml
- W.WINE VIN30 ml
- SALT1.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Jerusalem-born Middle Eastern–Mediterranean cook with London restaurants including Nopi (Michelin) and Ottolenghi delis. James Beard Cookbook Award finalist; vegetable-forward published recipes.
Originally published as Herb Green Sauce.
Adapted from a recipe published by Yotam Ottolenghi in Ottolenghi (roast potatoes with green sauce).
FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Ottolenghi (roast potatoes with green sauce) (published as “Herb Green Sauce”). Full citation lives in Provenance.