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.
Course: Condiments, sauces and spreads
Cuisine: American, Mediterranean, Vegetarian
Servings (change as needed): 8 tablespoons (1/2 cup/118 ml total))
- 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
- 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.
Nutrition values are estimates for 1 tbsp/3 tsp/15 ml of herb sauce.
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