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Everyday Lemon Herb Green Sauce

Lottie Mishan
An herby green sauce perfect to top fish, veggies, grains and tofu. Prep ahead and freeze for easy meal prep.
Print Recipe
Prep Time 5 days
Course Condiment
Servings 2 cups
Calories 33 kcal

Equipment

  • Food processor 7-10 cup is preferred

Ingredients
  

  • 1 lemon zested and juiced
  • 5 cloves garlic
  • 1 to 1 1/2 cups mixed herbs such as parsley, cilantro, chives, thyme, rosemary
  • 2 cups greens such as arugula, kale, spinach
  • 1/4 cup rice wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Add the lemon juice, zest and garlic to the bowl of a food processor fitted with the blade attachment. Pulse until the garlic is finely chopped.
  • Add the herbs, greens, and rice wine vinegar and pulse again until the greens are finely chopped.
  • With the food processor running, slowly stream in the olive oil until smooth and almost creamy, a minute or so.
  • Season the sauce to taste with salt and pepper.

Notes

  • Store the sauce in an airtight container in the refrigerator for up to 5 days. 
  • Freeze the sauce in ice cube trays for easy meal prep in the future. 
  • The sauce freezes well for up to 2 months. 
  • If using a blender, add all of the ingredients at once and blend until smooth.