Lemon Herb Sauce (A Fresh and Flexible Favorite)

Ingredient Notes

Fresh Mint and Cilantro: You’ll need ¼ cup of chopped fresh mint and ¼ cup of chopped fresh cilantro. The cooling notes of mint balance beautifully with cilantro’s boldness. If you only have parsley on hand, it can be used in place of the cilantro. While this substitution will shift the flavor profile to something a bit more earthy and mellow, it’s still delicious. Just be sure to taste and adjust the honey to balance the earthiness of the parsley.

Lemon Juice: Use 4-6 tablespoons of fresh lemon juice. Freshly squeezed is best for that bright, clean flavor and a touch of floral sharpness.

Honey: 1 tablespoon is all you need to mellow the citrus and let the herbs shine.

Olive Oil: Adding 2 tablespoons of olive oil brings a silky richness to the sauce, making it perfect for drizzling or tossing with vegetables.

Red Pepper Flakes (optional):¼ teaspoon adds a gentle kick and warmth to the sauce without overwhelming the fresh flavors.

Tips, Tricks, and Alterations

Note: The amounts listed in the recipe are great guidelines, but you should plan to taste and adjust as you go. It's tricky to measure an exact ¼ cup of chopped fresh cilantro. Sure, you could pack it tightly to fill the cup, but don't overthink it—and definitely don't pack it down too much. Just toss in what looks like about ¼ cup. After you've pulsed the mixture in the food processor, give it a taste and decide if you want to add a little more lemon juice or fresh herbs.

Try lime or a lemon-lime combo: While this version focuses on lemon, lime juice can be used for a slightly sharper, more bitter edge. You can also use a combination of lemon and lime juice for a more layered citrus flavor. Start with 2 tablespoons of lemon juice and 2 tablespoons of lime juice, and adjust to your taste.

Make it a marinade: With the addition of 2 tablespoons of extra virgin olive oil, this sauce makes an excellent marinade for baked fish or tofu. It also works beautifully as a dressing for salads and grain bowls.

Use different herbs: Swap cilantro for fresh parsley or basil. Dill adds a nice twist, too. Avoid using woody fresh herbs like thyme, sage, or rosemary in this sauce—they’re stems are too tough.

Make it creamy: Blend in 1 tablespoon of tahini or 2 tablespoons of Greek yogurt for a creamy sauce.

Add garlic: A small garlic clove adds a punchy, garlicky flavor if you're in the mood.

Add red pepper flakes: Bring a warm spicy flavor with ¼ teaspoon of red pepper flakes or more heat with 1-1 ½ teaspoons red pepper flakes.

Freeze in cubes: Pour leftovers into an ice cube tray and freeze. Pop out a cube for instant flavor.

Wrap trick: Place plastic wrap directly on the surface of the herb sauce before sealing in an airtight container to prevent oxidation.

Instructions

Add ¼ cup chopped fresh mint, ¼ cup chopped fresh cilantro, 4-6 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes to a food processor.

Pulse until the herbs are finely chopped and a pesto-like sauce forms. Scrape down the sides as needed. Add the additional lemon juice as needed.

Taste the sauce. If it’s too tart, add a little more honey (about ½ teaspoon at a time). If it feels flat, another pinch of salt or a little extra lemon zest can make a big difference.

Use immediately or transfer to an airtight container. Bring to room temperature before serving.

How to Serve

• Drizzled on grilled vegetables or chicken
• Stirred into cooked green beans or tossed with fresh vegetables
• Mixed into rice, farro, or polenta for a herby grain boost
• Dolloped onto soups, like lentil or white bean
• Swirled into sour cream or tahini for a dipping sauce
• Slathered on sandwiches or wraps as a garlicky green sauce
• A flavor booster for salads
• As a topping for baked fish with lemon wedges on the side