Fresh and herby lemon green sauce recipe that's incredibly easy to make, a beautiful pop of color and goes wonderfully on anything from steaks, vegetables, soups, salads and so much more!

Bursting with the zing of fresh lemon and assorted herbs, this sauce was the inspiration behind my coriander sauce for this chicken fajita recipe.

Whether you're grilling, roasting, or simply craving an extra layer of flavor, this sauce is your new favorite way of elevating your everyday meals to extraordinary food!

Especially wonderful on this lamb rack recipe.

How often do you buy a bunch of fresh herbs and only use half of them?

What do you do with the remaining herbs other than wait until they're too old to use? Or another parsley garnish!

But not anymore, there's much to be said about the versatility of this easy herb recipe.

Use a combination of your favorite fresh herbs and combine either in a high powered blender, food processor or pestle and mortar.

The great thing is, these tools/appliances all give you a different textured green sauce so regardless of the texture, it's still a gorgeous sauce.

Green Sauce with Fresh Herbs Recipe

As a home cook I have herbs upon herbs and have since started growing them and as wonderful as that is, we have to use them up. Herbs are easy to grow and they grow very well in almost any container. The adavantage is that you have herbs whenever you need them without paying a small price for them.

The list of herbs used in this recipe are my guideline so you can customize it with what your favorite herbs are, both in type and quantity.

What Ingredients To Use For A Green Sauce Recipe?

A green sauce can be incredibly versatile and can be made with a variety of fresh herbs and other flavorful ingredients. Here's a basic ingredient list for a green sauce, and you can adjust the quantities based on your preferences:

You'll need fresh herbs, naturally:

fresh basil leaves
fresh parsley leaves
fresh mint leaves (optional, for a hint of freshness)
You can also experiment with cilantro, chives, tarragon, or any other herbs you enjoy.

Garlic:

You can mince the garlic if you wish but I roughly chop into chunks and into the food processor. If you do mince the garlic, you may want to add it at the end.

Nuts or Seeds:

Pine nuts, almonds, or walnuts (toasted for extra flavor)
You can also use sunflower seeds or pumpkin seeds for a nut-free option. This recipe does not use pine nuts because they are insanely over priced in South Africa. I also don't use pumpkin seeds and sunflower seeds as a nut free option, we simply love them. Toast the seeds, keep in a jar and use them for many recipes.

Cheese:

½ cup freshly grated Parmesan or Pecorino cheese (optional for added richness)

Citrus:

Juice and zest of one lemon or lime

Olive Oil:

½ to ¾ cup extra virgin olive oil (adjust for desired consistency) ½ cup worked well here.

Salt and Pepper:

To taste. We always use a premix of salt and pepper blend for all our cooking.

Red Pepper Flakes:

Optional, for a bit of heat. Not used in this recipe but go with how you feel when making it.

How To Make Green Sauce With Fresh Herb

Let's get started with adding the ingredients to a food processor. You can also use a mortar and pestle to make this sauce, same as Chimichurri Sauce and Basil Pesto.

Prepare Herbs: Wash and dry the fresh herbs thoroughly. Remove the stems and place the leaves in a food processor. Shake the herbs dry in a colander or use a salad spinner.

Add Garlic and Nuts/Seeds: Add the garlic and the nuts or seeds to the food processor.

Blend: Pulse the ingredients until they are finely chopped.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

I'd like to receive tips & recipes from Anosmic Kitchen.

Add Cheese: Add the cheese to the food processor and pulse until well combined.

Citrus Zest and Juice: Add the lemon or lime zest and juice to the mixture.

Tip: Stop, scrape with a spatula, taste and season as you go.

Other Ingredients: Add the mustard, sour cream and any remaining cheese.

Olive Oil: With the food processor running, slowly drizzle in the olive oil until the sauce reaches your desired consistency.

Seasoning: Add your spices, seasoning and a hint of chili flakes or calabrese spice for a kick if using. . Blend again to combine.

Taste and Adjust: Taste the sauce and adjust the seasoning or consistency as needed. If it's too thick, you can add more olive oil; if it's too thin, you can add more herbs or nuts.

How To Use Green Sauce

This green sauce can be used as a pasta sauce, a marinade for chicken or fish, a drizzle for roasted vegetables, meat recipes or even as a condiment for sandwiches. Store any leftovers in the refrigerator for a few days, and enjoy the vibrant flavors of your homemade green sauce!

Water to make it thinner
Lemon juice for more a zing
Olive oil for flavor and
Parmesan cheese to complement the flavor and bring it all together.

Optional (but suggested) is to let the sauce sit for a while in the fridge for the flavors to settle. Overnight to a day or two in the fridge will thicken it.

This recipe served 4 people when added to pasta and with some left it was more than enough!

Other Sauces To Try

Recipes To Make With Lemon and Herb Green Sauce

Frequently Asked Questions For Lemon and Fresh Herb Sauce

What are the rules for green sauce?

None. If it tastes good to you, its good.

How long will green sauce last in the fridge?

More or less a week, maybe more just be sure to seal it either in a jar or other container.

Can I make green sauce in advance?

Yes, you can prepare the sauce ahead of time and refrigerate it.

How can I adjust the sauce consistency?

You can add more lemon juice, olive oil or a little water for a thinner sauce or reduce the ingredients for a thicker texture. Just remember that it will solidify and absorb the liquid as it sits.

Tip: Just like basil pesto, always pour a layer of extra virgin olive oil over the top before closing. This avoids the herbs becoming black.

Why Pour Olive Oil Over A Herb Sauce or Over Basil Pesto?

This is a technique used to preserve the freshness and color of the herbs and prevent them from oxidizing. Herbs, especially basil, can quickly oxidize and turn brown when exposed to air. By covering the surface of the herb sauce or pesto with a layer of olive oil, you create a barrier that helps protect the herbs from oxidation. This helps maintain the vibrant green color of the sauce and preserves the fresh flavor.

There's also the flavor preservation techinique where olive oil not only acts as a protective layer but also contributes its own flavor to the herb sauce or pesto and can enhance the overall taste and aroma when you later use the sauce.

How To Extend The Life Of Herb Sauce Or Basil Pesto?

Simply pour a thin layer of olive oil over the surface of the herb sauce or pesto in the storage container before sealing it. Make sure the entire surface is covered to create an effective barrier. When ready to use the sauce, you can mix the olive oil back into the sauce or drain it off, depending on your preference.

Extended Shelf Life should also be considered since the olive oil seal helps extend the shelf life of the herb sauce or pesto. By minimizing exposure to air and moisture, you slow down the deterioration process, allowing you to store the sauce for a more extended period without sacrificing quality.

Looking For More Delicious Recipes?

Subscribe to my free newsletter and follow long Facebook, Pinterest and Instagram for updates

Shop our online store for quality all natural spices.

Green Sauce Recipe