Herb Sauce in 5 minutes

This 5-minute fresh herb sauce is my go-to super versatile condiment. Herb-y, spicy as you like, zesty and garlic-y. Use it for anything that pairs with fresh herbs.

It’s a great way to take advantage of fragrant patio herbs growing in the garden or to use up leftover herbs going limp in your fridge.

Ways to use this lemon-herb sauce recipe

I call it a sauce, but it’s also a topping, dip and dressing that is zippy, vibrant and pairs beautifully with so many things.

Bottom line: it’s just a simple all purpose condiment for anything that works with fresh herbs such as:

• a tasty sauce for grilled meat and chicken (amazing with flank steak)
• tossed with shrimp, gnocchi, pasta
• a bread dip
• a topping for chicken burgers and
• a dressing for potato or pasta salads
• a dip for easy cheese quesadillas

Here are a few of our recipes using the green herb sauce or variations of it.

• Lemon garlic herb chicken as a ‘board dressing’ (a cool and easy technique)
• Herb shrimp and polenta. Simply delish.
• Herb potato salad. One of my faves.

Tailor To Your Taste

It might be useful to check out which herbs work best with various foods when you’re choosing your herbs. We also have several substitutes you can use.

• Adjust the spice levels with more or less red pepper flakes and the zesty-ness with more or less lemon.
• Use whatever herbs you like, have on hand and go with your recipe:
  • Tender herbs go well with shrimp and fish: parsley, cilantro, dill, chives, fresh basil leaves, tarragon.
  • More robust, woody herbs go well with meat, potatoes, tofu and chicken: thyme, rosemary, sage, oregano. Also chives, parsley and cilantro.
• Substitutes:
  • use lime juice instead of lemon juice or zest
  • try to use at least 1-2 fresh herbs for the recipe. If there is a particular herby flavor you’re looking for and don’t have that fresh herb, you can use a dried herb. The rule of thumb is 1 teaspoon dried for 3 teaspoons fresh.
  • substitute olive oil with vegetable oil

Shortcut

• I use a processor or immersion blender to save time. If you don’t have one, finely chop the garlic and herbs with a knife.

Make Ahead

• The herby sauce will keep in the fridge in a sealed container for about a week. The vibrant green color will fade a bit though. I find the color stays greener using lemon zest instead of lemon juice.

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4.94 from 16 votes

Herb Sauce in 5 Minutes

This 5-minute fresh herb sauce is my go-to super versatile condiment. Herb-y, spicy as you like, zesty and garlic-y. Use it for anything that pairs with fresh herbs.

 

Total Time5 minutes mins

Course: Condiments, sauces and spreads

Cuisine: American, Mediterranean, Vegetarian

Servings: 8 tablespoons (1/2 cup/118 ml total))

Author: Cheryl

Cook ModePrevent your screen from going dark

Equipment

• ▢
  food processor, mini food processor or immersion blender You can also chop herbs and garlic with a knife.

US MeasuresMetric

Ingredients

• ▢ 1/2 cup herbs Note 1
• ▢ 2 small garlic cloves, minced
• ▢ 2 green onions
• ▢ zest of 1 lemon plus 1 tablespoon fresh lemon juice, optional
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground pepper
• ▢ 1/4 teaspoon -1/2 tsp red pepper flakes for medium heat adjust to your taste
• ▢ 6 tablespoon olive oil

US Measures – Metric

Instructions

• MAKE HERBS SAUCE: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Or use an immersion blender. Taste and adjust seasonings to your liking. Serve at room temperature.

Recipe Notes

1. Herbs: Use whatever herbs you like, have on hand and go with your recipe:
   • Tender herbs go well with shrimp and fish: fresh parsley, cilantro, dill, chives, basil, tarragon.
   • More robust, woody herbs go well with meat, potatoes, tofu and chicken: thyme, rosemary, sage, oregano. Also chives, parsley and cilantro.
2. Substitutes:
   • use lime juice instead of lemon juice or zest
   • try to use at least 1-2 fresh herbs for the recipe. If there is a particular herby flavor you’re looking for and don’t have that fresh herb, you can use a dried herb. The rule of thumb is 1 teaspoon dried for 3 teaspoons fresh.
   • substitute olive oil with vegetable oil
3. Make Ahead: The herb sauce will keep in the fridge in a sealed container for about a week. The vibrant green color will fade a bit though. I find the color stays greener using lemon zest only without adding lemon juice.

 

Nutrition values are estimates for 1 tbsp/3 tsp/15 ml of herb sauce. 

Nutrition

Calories: 95kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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