Parsley Basil Sauce

-Heat 3 TBS olive oil in a small sauté pan.

-Add 5 thinly sliced garlic cloves and cook until softened, about 5 minutes.

-Transfer to a food processor.

-Wash and shake spin dry the following:

1 bag of basil

Half a bunch of flat leaf parsley

-Roughly chop it and add it to the food processor along with 1 TBS fresh lemon juice.

-Process until well combined, then leave the motor running and slowly dribble in ½ cup extra virgin olive oil.

-Add salt and pepper to taste then process again.

-The sauce is best fresh, but will keep for up to 3 days.

Mustard-Dill Sauce

This sauce is excellent with any grilled, poached or broiled fish.

-Whisk together 3 TBS whole grain mustard and 1 TBS white wine vinegar in a small bowl.

-Add in ½ cup extra virgin olive oil in a thin stream, whisking constantly until the sauce emulsifies. (You can also substitute some walnut oil in place of some of the olive oil.)

-Finely chop 1 bunch dill.

-Whisk the dill into the sauce along with sea salt and freshly ground black pepper to taste.