Fresh Herb Sauce | Easy Recipe That Goes on Everything
A vibrant green sauce that tastes great on anything, this simple fresh herb sauce is bright, flavorful, and tangy. Whip it up in under 5 minutes to use up your garden herbs and zest up any meal!
Is there anything that screams summer more than fresh herbs? Fresh herbs are perfect for gardeners of all types.
In fact, my first adventure in gardening was potted mint and basil on my windowsill. Cilantro and parsley are one of the easiest vegetables to grow that I recommend for beginners or those without a yard!
I love to grow my own herbs because they can be very expensive fresh, but fresh herbs bring zest and unique flavors to any dish!
Herb sauce is one of my favorite ways to use up a bunch of herbs when they are plentiful in the garden. Plus, it freezes well for an easy way to preserve them.
Drizzle it over pretty much any meal for a pop of flavor and garden goodness.
Why You’ll Love It
Preserve fresh herbs: If you have an excess of herbs, this sauce is the perfect way to use them up! It freezes well and is easy to eat a lot of. If you have an herb garden, you’ll want to bookmark this one!
Flavorful: The fresh herbs, garlic, and bright lemon juice combine to make a sauce that is absolutely delicious. You’ll love the flavor this adds to any meal.
Versatile: Fresh herb sauce tastes good on nearly everything. Drizzle it on meats and veggies, dip homemade fries in it, or make a flavorful herb rice. The possibilities are limitless.
Customizable: You can add any herbs you have on hand to this sauce and it’ll probably taste good! Feel free to get creative with it.
Ingredients
- Fresh herbs: A combination of fresh parsley, cilantro, and chives gives this sauce tons of flavor and a vibrant green color.
- Garlic: Fresh garlic is a must for this recipe! Use a fresh clove, not jarred garlic or garlic powder.
- Lemon juice: Lemon juice adds a bright acidity to the sauce. I always recommend freshly squeezed, not bottled lemon juice.
- Olive oil: A good quality extra virgin olive oil is best. You can also use avocado oil for a more neutral flavor.
- Water: I use half water and half oil to keep this sauce lighter. If you’d rather use all oil, you can substitute it for water.
- Salt
- Red pepper flakes
Substitutions and Variations
- Feel free to add some lemon zest for a brighter, more acidic flavor.
- You can get creative and add different herbs you have on hand, such as fresh basil, oregano, or mint. This will change the flavor, but it will be delicious and unique each time!
- Add a dollop of sour cream or plain yogurt for a creamy herb sauce.
How to Make Fresh Herb Sauce
Step 1. Strip the cilantro and parsley leaves off of the stems. Combine all ingredients in a blender or mini food processor.
Step 2. Blend until smooth. You may have to add a little more olive oil or water to achieve the right consistency.
Step 3. Store in an airtight container in the fridge or pour into ice cube trays to freeze.
Step 4. Enjoy with roasted veggies, homemade fries, and more!
Uses for Herb Sauce
- Marinate meats or tofu in the sauce.
- Drizzle it over roasted or grilled vegetables.
- Use as the sauce for a grain bowl.
- Mix with white rice to make a zesty herb rice side dish.
- Spread on sandwiches.
- Use as a salad dressing for green salads or pasta salads.
- Dip homemade French fries in the sauce or drizzle it over roasted potatoes. This is my favorite way to use it!
Expert Tips
- To preserve fresh herbs, make a big batch of herb sauce and freeze it into an ice cube tray. Once frozen, pop the cubes out and keep them in a bag to thaw and use as desired.
- Don’t stress too much about the herb quantities. If you roughly follow a 1:2 ratio of parsley to cilantro you’ll be good!
- Herb sauce will save for 3-5 days in the fridge. For longer-term storage, I recommend freezing it. It thaws quickly at room temperature or in the fridge.
- You can adjust the amount of chili flakes depending on the spice levels you like.
FAQs
Can I make this sauce creamy?
Absolutely! Blend it with a bit of sour cream or yogurt to make a creamy sauce.
What’s the difference between herb sauce, pesto, salsa verde, and chimichurri?
Good question! All of these sauces have similarities, but the flavors and textures are different. Pesto is typically made with basil and parmesan, making it thicker, richer, and sweeter. Chimichurri sauce is made with parsley, but it does not traditionally include cilantro and it’s not blended until smooth like this herb sauce. Salsa verde is very similar to chimichurri but often has capers for an added briney flavor.
More Delicious Sauces and Spreads
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Fresh Herb Sauce
Equipment
- Blender or mini food processor
Ingredients
- 1/2 bunch of parsley or equivalent if from your garden
- 1 bunch of cilantro or equivalent if from your garden
- 5 -10 chives (a small handful)
- 1 clove garlic
- Juice of a lemon
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ cup olive oil
- ¼ cup water
Instructions
- Remove the stems from the parsley and cilantro. Peel the skin off of the garlic.
- Combine all ingredients in a blender or mini food processor and gently pulse until smooth.
- Store in an airtight container in the fridge or freeze in ice cube trays.
- Enjoy with fries, roasted veggies, and more!
Notes
- To preserve fresh herbs, make a big batch of herb sauce and freeze it into an ice cube tray. Once frozen, pop the cubes out and keep them in a bag to thaw and use as desired.
- Don’t stress too much about the herb quantities. If you roughly follow a 1:2 ratio of parsley to cilantro you’ll be good!
- Herb sauce will save for 3-5 days in the fridge. For longer term storage, I recommend freezing it. It thaws quickly at room temperature or in the fridge.
- You can adjust the amount of chili flakes depending on the spice levels you like.
