Lemon Herb Sauce
A punchy, vibrant herb sauce with mint, cilantro, and lemon. Quick to make and incredibly versatile, it’s the perfect way to use up leftover herbs.
Ingredients
- 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
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Add the mint, cilantro, lemon juice, olive oil, honey, salt, black pepper, and red pepper flakes to the bowl of a food processor. Pulse until the herbs are finely chopped and the mixture is well combined. Add the additional lemon juice as needed.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, ¼ teaspoon red pepper flakes
- Taste and adjust seasoning if needed. If the sauce is too tart, add more honey. If it needs more brightness, a bit of lemon zest works wonders.
- Use immediately or store in an airtight container in the refrigerator for up to a week. For longer storage, freeze in an ice cube tray.
Notes
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.
Nutrition
Calories: 56kcalCarbohydrates: 4gProtein: 0.2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 100mgPotassium: 29mgFiber: 0.3gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 7mgIron: 0.2mg
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