Fresh herbs overflow in the garden and at farmers markets in most of the country at this time of year. My 3-year-old granddaughter eats them by the handful straight from her garden. I prefer to scatter them with abandon over salads, roasted vegetables, rice bowls, and anything from the grill.
This season, I’m whirling a variety of fresh herbs in the blender with green chile, garlic, olive oil, and lime juice for a savory seasoning sauce that tastes great on everything from baked sweet potatoes to warm quinoa to grilled chicken. Think of this concoction as a savory green smoothie adding bold flavor to anything it touches.
