Tangy Green Herb Sauce
This sauce will upgrade countless dishes, from grilled veggies and roasted potatoes to simple grains and fresh tomatoes.
Equipment
- high speed blender or food processor
Ingredients
- 6 loosely packed cups fresh herbs like cilantro, basil, parsley, mint, and dill any combination works well; stems removed
- 2 medium cloves fresh garlic
- 5 tsp lemon juice
- 2 tsp red wine vinegar
- 2 tsp capers
- 3/8 tsp maple syrup
- 3/8 tsp sriracha optional
- 1/3 cup olive oil
- 3-6 tbsp water to thin* see note below
- salt & cracked pepper to taste start with a pinch
Instructions
- Add all ingredients except water to high speed blender (food process works okay, just won't blend quite as well).
- Blend ingredients. You may need to stop and scrape the sides a few times with a spoon. Then slowly add water through opening at top, starting with 3 tbsp.
- Taste. Add additional water to reach desired consistency plus salt and pepper to taste.
Notes
1. I like to use 2-3 different herbs each time I make it. But it is delicious with just one as well.
2. This sauce is just as delicious the next day. Keeps 4 days in the fridge, or up to 6 months in freezer.
* Vary the amount of water to reach desired consistency. Sometimes I want a thicker, chunkier sauce, like on a sandwich, so that it doesn't make the bread too soggy. Other times, I prefer a thinner sauce, like when using as a dressing. Note, the more water added, the lighter shade of green the sauce will become.
Nutrition
Calories: 111kcalCarbohydrates: 1gProtein: 0.1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 26mgPotassium: 16mgFiber: 0.1gSugar: 0.4gVitamin A: 86IUVitamin C: 3mgCalcium: 4mgIron: 0.2mg
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