Basil sauce (cold)
This cold sauce is very versatile and can be varied with many different fresh herbs.
Ingredients
- a good handful of watercress leaves (or baby spinach)
- a good handful of basil leaves
- a good handful of flat parsley leaves
- 250ml buttermilk
- 250 ml crème fraiche
- pinch of caster sugar
- salt, white pepper to taste
Method
- Mix all ingredients and finely puree mixture, pass through a sieve and adjust seasoning. Serve chilled.
Variations
If prepared as a fairly thin liquid this sauce alternatively also works well as a basil smoothie.