Fresh Herb Sauce in 5 minutes
This fresh herb sauce is my go-to super versatile condiment. Herb-y, spicy if you like, zesty and garlic-y. I use it as a sauce for meat and chicken. To toss with shrimp. As a bread dip. A topping for burgers. And as a dressing for potato or pasta salads. Ready in 5 minutes.
I’ve been hearing “I can’t find that green herb sauce on your site” comments lately. So I’m posting it on its own. I’ve used it several times in recipes because it’s fresh, zippy, vibrant and pairs beautifully with so many things.
Here are a few of our recipes using the herb sauce or variations of it.
- Lemon garlic herb chicken as a ‘board dressing’ (one of my faves)
- Herb shrimp and polenta. Love this one too.
- Herb potato salad. The herb dressing on the potato salad is not exactly the same, but very similar.
But don’t limit yourself. It’s just a simple all purpose condiment for anything that works with fresh herbs. I use it more often in summer when I grow herbs on my patio. But nowadays, herbs are available all year round. It’s a great way to use up those herbs going limp in your fridge.
Can you turn the herb sauce into a salsa verde? Sure – if you add a pound or so of tomatillos!
Herb Basics
Check out our article on Herbs: The Bare Essentials. It’s a short and sweet ‘need to know’ about cooking with herbs, focusing on:
- how to keep herbs fresh for weeks
- rules of thumb when cooking with herbs
- substituting dried for fresh herbs, and
- how to freeze herbs
Tailor To Your Taste
Here’s a few suggestions on what herbs work best with various foods. And how to make adjustments.
- Adjust the spiciness with more or less chili flakes and the zesty-ness with more or less lemon.
- Use whatever herbs you like, have on hand and go with your recipe:
- Herbs that go well with shrimp and fish: parsley, cilantro, dill, chives, basil, tarragon.
- Herbs with meat, potatoes, tofu and chicken can be more robust: thyme, rosemary, sage, oregano. Also chives, parsley and cilantro.
Shortcut
- I use a processor to save time. If you don’t have one, finely chop the garlic and herbs with a knife.
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 instead of lemon juice.
Fresh Herb Sauce in 5 Minutes
Equipment
- food processor quicker, but not essential
Ingredients
- 1/2 cup herbs Note 1 15 g
- 2 small garlic cloves, minced
- 2 green onions
- zest of 1 lemon plus 1 tablespoon lemon juice, optional
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon -1/2 tsp red chili flakes optional
- 6 tablespoon olive oil
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. Taste and adjust seasonings to your liking.
Notes
- Herbs:Â Use whatever herbs you like, have on hand and go with your recipe:
- Herbs that go well with shrimp and fish: parsley, cilantro, dill, chives, basil, tarragon.
- Herbs with meat, potatoes and chicken can be more robust: thyme, rosemary, sage, oregano. Also chives, parsley, basil and cilantro.
- Make Ahead:Â 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.
Just came from the market with some new batches of herbs and made it. Truly could eat it with almost anything. So good. Going to check the herb potato salad as well.
Thanks. You got that right! I use it on everything!
Goes with everything!
It does! Last night I smeared the herb sauce on salmon before roasting it and it was delish!