Looking for something to do with your fresh green summer herbs? Whip up a batch of this sauce and you’ll be surprised how often you reach for it.
Start with a mixture of two or three types of fresh herbs such as basil, chives, cilantro, dill, mint, parsley or tarragon. I used basil, chives and parsley for the batch that I made. Looking for more of a Greek-inspired sauce, try a combination of dill, mint and parsley. Want a Mexican sauce with some heat? Try chives and cilantro with a half of jalapeño pepper and lime zest instead of lemon. Use your imagination.
Your fresh herbs get puréed with Greek yogurt, olive oil, garlic and lemon zest. The end result looks like a green mayonnaise but it’s much healthier. If you want to thin it out a bit, add some lemon (or lime) juice.
Now onto the fun part – how to use it. I first served it on steamed potatoes. I made the dish shortly before our guests arrived so it was close to room temperature when we served it. I also served it on top of salmon. It would go great as a sauce with grilled shrimp, roasted chicken, or lamb chops, marinade for chicken or pork, or dipping sauce for crudité or chips.
This sauce is easily doubled or tripled. It keeps refrigerated for up to five days.
| Fresh Green Summer Sauce | | Print |
- 2 cups packed mixed green herbs (such as basil, chives, cilantro, dill, mint, parsley or) (see Notes)
- 1 medium garlic clove
- ½ cup (~ 5 ounces) plain non-fat Greek yogurt
- 3 tablespoons extra-virgin olive oil
- Zest from one lemon (~ 1-1/2 teaspoons) (see Notes)
- Optional: ½ jalapeño pepper, seeded
- Kosher salt to taste
- Combine herbs, garlic and jalapeño pepper (if using) in a food processor. Pulse to combine and scrape down sides of the container as needed.
- Add yogurt and purée until smooth. This may take a minute or so – scrape down sides of the container as needed.
- With the motor running, gradually drizzle in olive oil and process until combined. Pulse in lemon zest and salt. Taste and add more salt if needed.
- Use immediately or refrigerate in an airtight container for up to 5 days.
* Stick with a food processor, I do not recommend using a blender or Vitamix for this recipe.
* You can substitute lime zest for lemon zest.
* Serve as sauce for salmon, shrimp, chicken, or lamb chops, marinade for chicken or pork, sauce for steamed potatoes or dipping sauce for crudité or chips.
Source: Variation on recipe from New York Times Cooking
I made this last night as you suggested with the basil, parsley, and chives. We put it on grilled chicken breast, grilled baby potatoes, and garden string beans. It was absolutely delicious and sadly, none leftover (for two people).
Susie – I’m so glad to hear you liked it! It goes on everything so I’m not surprised that you had non left over. I hope that herbs were from your garden (or maybe it’s too late?).