Fresh Herb Sauce Recipe By Tasty

HOW TO MAKE GREEN SAUCE (VEGAN, GLUTEN FREE

How to Make Green Sauce (Vegan, Gluten Free image

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

Time 10m

Number Of Ingredients 16

Ingredients

1-2 garlic cloves
1-3 cups lightly packed parsley, cilantro, mint and/or basil
2-4 tablespoons (or more to taste!) toasted nuts or seeds, such as pine nuts, almonds, walnuts or pumpkin seeds
Fresh lemon juice, lime juice, red wine or sherry vinegar (*see note below)
Salt and freshly ground black pepper
1-2 anchovy fillets
1/2-1 small shallot, chopped
1/2-1 seeded jalapeño pepper
1/4-1/2 teaspoon red pepper flakes or Aleppo style pepper
1/2-1 teaspoon dried oregano
1/2-1 teaspoon ground cumin
1-2 teaspoons honey
2-4 tablespoons grated parmesan or pecorino cheese
1-2 tablespoons shredded unsweetened coconut
1-2 tablespoons water (optional)
Extra virgin olive oil

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

Herb Sauce in 5 Minutes image

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

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

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 RECIPE BY TASTY

Fresh Herb Sauce Recipe by Tasty image

Here's what you need: fresh cilantro leaves, fresh parsley leaves, garlic, olive oil, lime juice, red pepper flakes, kosher salt

Provided by Rachel Gaewski

Yield 1 serving

Number Of Ingredients 7

Ingredients

½ cup fresh cilantro leaves
½ cup fresh parsley leaves
2 cloves garlic
¼ cup olive oil
1 tablespoon lime juice
¼ teaspoon red pepper flakes
½ teaspoon kosher salt

Steps:

Add the cilantro, parsley, garlic, olive oil, lime juice, red pepper flakes, and salt to a mortar and pestle, and crush until a smooth paste forms.
Add to your favorite proteins, vegetables, and more!
Enjoy!

Nutrition Facts : Calories 485 calories, Carbohydrate 3 grams, Fat 53 grams, Fiber 1 gram, Protein 0 grams, Sugar 0 grams

CHICKEN WITH HERB SAUCE

Chicken with Herb Sauce image

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/2 cup chicken broth
2 tablespoons minced chives
2 tablespoons minced fresh parsley
2 teaspoons lime juice
1 teaspoon minced fresh basil
1 teaspoon Dijon mustard

Steps:

Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

FRESH HERB SAUCE

Fresh herb sauce image

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

Ingredients

85g watercress
50g parsley
50g walnut
150ml olive oil
1 tsp lemon juice
1 tsp sugar

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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Fresh Herb Sauce Recipe By Tasty

HOW TO MAKE GREEN SAUCE (VEGAN, GLUTEN FREE

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.

FRESH HERB SAUCE RECIPE BY TASTY

Here's what you need: fresh cilantro leaves, fresh parsley leaves, garlic, olive oil, lime juice, red pepper flakes, kosher salt

CHICKEN WITH HERB SAUCE

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

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

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