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 burgers and
- a dressing for potato or pasta salads
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.
Notes
- Herbs:Â 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: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!