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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.

dish of herb sauce on table f

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

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.

mixed herbs, olive oil, chili flakes, garlic, salt, green onion, pepper

herb sauce in food processor bowl top view

herb sauce in dish on a plate 3

 

herb sauce spread on bread

Herb Shrimp on Polenta on a black plate 5
Herb sauce on shrimp over polenta
spatchcocked Chicken With Herb Garlic Lemon Smear on top and on cutting board
Herb sauce used as a ‘board dressing’ for grilled or roasted chicken
spoonful of herb sauce raised above the dish of sauce on table f
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5 from 8 votes

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 dip for bread. A topping for burgers. And as a dressing for potato or pasta salads. Ready in 5 minutes.
 
Total Time5 mins
Course: Condiments, sauces and spreads
Cuisine: American, Mediterranean, Vegetarian
Servings: 8 tablespoons (1/2 cup/118 ml)
Author: Cheryl

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

  1. Herbs: 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.
  2. 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

Nutrition Facts
Fresh Herb Sauce in 5 Minutes
Amount Per Serving
Calories 95 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 147mg6%
Potassium 13mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 128IU3%
Vitamin C 1mg1%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. 5 stars
    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.

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