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.
Are chimichurri and salsa verde similar to the herb sauce?
The herb sauce is pretty close to a chimichurri sauce which uses red wine vinegar (I use lemon) and oregano leaves (I use a combination of fresh herbs).
Salsa verde is also a green sauce but a bit different – made with tomatillos, onion, jalapeño, lime juice, and cilantro. Can you turn the herb sauce into a salsa verde? Sure – if you add a pound or so of cooked tomatillos!
Herb Basics
Check out our article on Herb Basics (for cooking purposes). It’s a short and sweet 101 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
Love fresh herbs?
Try one of these easy recipes.
Herb Sauce in 5 Minutes
Equipment
- food processor, mini food processor or immersion blender You can also chop herbs and garlic with a knife.
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
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
- 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.
- 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
- 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.
hi,
this is just what I was looking for – BUT can I put it in the FREEZER to keep for longer?
Hi Joanie. The fresh herb sauce won’t do very well in the freezer. It won’t go bad, but the vibrant colors will get dull and the taste can be altered. You can keep it in the fridge, though, for many days. I know that’s not what you wanted to hear – sorry!
I love that you put the notes right in the recipe. Thank you!
i made this in school for practicals and it was a bit to thick for my liking,but overall its good
Thanks for the comment Maya. You can always thin it out with a bit more oil, water or lemon juice if you try it again.
Just made it. It tastes great, so fresh. I will serve it with fish tonight for dinner. Thanks for an easy yet very tasty recipe
Thanks Lisa. Glad you liked it. I use it on chicken, shrimp and potatoes too.
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!