Fresh Herb Sauce Recipe By Tasty Recipes
HOW TO MAKE GREEN SAUCE (VEGAN, GLUTEN FREE
This clean-out-the-fridge green sauce is the perfect way to use up leftover herbs! The recipe is more of a technique than an exact formula. You can use any leafy green herbs, such as parsley, cilantro, basil and/or mint (use just one or a mix!). Feel free to also throw in a few teaspoons of stronger herbs, such as rosemary, thyme, tarragon and/or chives. Garlic first gets blitzed in the food processor, then the herbs are added along with toasted nuts or seeds for body, and acid (in the form of lemon juice, lime juice or vinegar) for brightness. Don't skimp on the nuts, as they're essential for flavor and texture. Olive oil turns the ingredients into a lovely, spoonable sauce. For a lighter version, add a tablespoon or two of water before drizzling in the oil. Be sure to season the sauce well with salt and pepper, and aim for a good balance between the acid and the oil. The sauce is delicious as-is, but definitely check out the variations in the notes below! Spoon green sauce over meats or fish, toss it with pasta, slather it on sandwiches or drizzle it over roasted veggies or grain bowls. If you only have 1/2 cup of herbs or less, you can adapt the recipe using a mini food processor. *Check out my video above to see my herb storage tips!
Provided by Nicki Sizemore
Categories Side Dish
Time 10m
Number Of Ingredients 16
Steps:
- In a food processor with the blade running, drop the garlic through the feed tube to chop. Add the herbs (whatever you have-feel free to use a mix!) and nuts or seeds. Process until finely chopped.
- Add a splash of lemon juice, lime juice or red wine vinegar. I usually squeeze in the juice of a 1/2 small lemon or lime, or start with about 1 teaspoon of red wine vinegar (remember, you can always add more but you can't take it out!). Season with salt and pepper. If using any add-ins, add them now and puree until finely chopped.
- If you prefer a lighter sauce, add a tablespoon or two of water. With the motor running, drizzle in extra virgin olive oil until you get a spoonable, pesto-ish consistency.
- This is the most important step: taste the sauce! This is your time to adjust the seasonings as desired. More nuts will thicken up the sauce, a splash more acid will give the sauce more spunk, and another drizzle of olive oil will round things out. There should be a good balance of flavors, and the final result should taste good to you. If you have the time, let the sauce sit, covered, for 15 minutes to allow the flavors to meld before serving.
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.
Provided by Cheryl
Categories Condiments sauces and spreads
Time 5m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 95 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRESH HERB SAUCE
This fresh green purée is a light alternative to traditional heavy sauces and goes well with an Italian-style roast turkey or chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 10m
Number Of Ingredients 6
Steps:
- Place the watercress, parsley and walnuts in a blender and pulse until finely chopped. Add the oil, lemon juice and sugar, and season well. Blend for 1 min until everything has combined into a thick green sauce. Can be made several hours ahead.
Nutrition Facts : Calories 203 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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