All-Purpose Green Sauce Recipe (2024)

Used cilantro & lime zest, added a small chopped jalapeño to make a topping for grilled fish tacos - WOW! Ended up devouring the remainder of the batch with tortilla chips...

Unless the garlic used is very fresh, start with one clove - otherwise it overpowers the herb flavors. I used parsley, basil and chives then added mint with zest (doubled) and salt (1/2 t) to cut the garlic intensity. Next time, I’ll use cilantro - kind of a creamy chimichurri sauce.

This is a great condiment; I used parsley, dill, and basil, probably more than 2 cups, but left out the lemon zest, since I didn’t have a lemon. As Melissa says, a good way to use leftover herbs from other recipes. I served it with rack of lamb, and also look forward to using the sauce on a grain salad. I can see making this regularly, whenever I have herbs to use up.

We do this sort of thing all the time. Try adding a couple of anchovies or some fish sauce.

I subbed in mint, tarragon and thai basil in this recipe, as they are the most successful herbs in my garden right now. Was worried it might be a strange combo but it was delicious! I added a tablespoon of lemon juice to thin it out, as the Greek yogurt made it very thick even after adding oil. Might not need it if using sour cream. Definitely needs at least an hour of refrigeration. Served this with a grilled tri-tip, and guests raved!

I live in Germany, where this “green sauce” is made with local weeds. Has its own festival, contests, and is on every local menu. We typically eat it with boiled potatoes and hard-boiled eggs, a schnitzel or roast beef. Just in case anyone wants to try finding our herbs, they are borage, chervil, cress, parsley, salad burnet, sorrel and chives. Amounts hardly matter as no two batches are ever the same. Hand chopping is tedious but gives it a better texture.

For bonus protein, try using blended cottage cheese as the base for this—delicious!

I made this with some mint, chives, parsley, a half tablespoon of capers, and went half-and-half on garlic-infused olive oil and regular olive oil. This was excellent in a lamb gyro, in deviled eggs, potato salad, and straight up on a salad.

A favorite at our table - which is similar to this - is to mix herbs into canola oil mayo. Our favorite is with dill - dried or fresh. When we use dried, we soak it in water just off-of-the boil for 30 seconds or so. Great with steamed salmon.

Non-dairy substitutions? mayo, coconut yogurt, tofu sour cream, cashew cream, any other ideas?

Really, really good and unbelievably fresh. I used a mix of celery leaf, basil, and scallions for the soft herbs. While you can follow this recipe to a T, you can pretty much eyeball everything and have it come out great.

I used this as a base for a chicken salad and it was amazing.

Served with panko crusted baked cod; A yumOmitted garlic and used a few whole scallions instead

next time I'll use one clove of garlic; I had to compensate for the overpowering bite with more yogurt, olive oil, and a little sugar. In the end it had a great flavor but would prefer recipes with true measurements rather than "clove," which can vary greatly.

I just use whatever I have on hand, which are the herbs I love and use most often. I also make it with mayonnaise as the base, or do a mix of Mayo and sour cream or Greek yogurt. Add a dash of hit sauce and some lemon. Great as a side to baked sweet potato fries.

I needed more creaminess so I doubled the yogurt. I also needed more tanginess and added about 1/2 cup of mayonnaise. It was great. I'm not a big Broccoli fan but toping with this sauce made it delicious for me. Definitely becoming a staple.

Did not like this. Go with green goddess

Can you freeze?

Can this be frozen?

This was delicious! I had a huge bunch of basil to use up, added some green onion bits and garlic, blended it with salt and olive oil, then mixed in the yogurt and a splash of lemon juice. Served it with grilled pork chops and roasted potatoes, made it super summery! Excited to use it on a BLT tomorrow.

My balcony herb garden had lots of basil, parsley, chives and dill, so that's what I used. Read the notes first and reduced to 1 clove of garlic. In the last 24 hours, I've eaten it on salmon, chicken, potatoes, roast carrots. All excellent. I brushed it on the chicken before cooking, so juicy. Trying not to lick my plate after dinner...

Increased the yogurt and decreased the oil. Added a small amount of mint, dill and arugula. Served with pork chops and roasted vegetables. Excellent!

Used herbs I froze (too many grown last summer), lite sour cream, a bit less olive oil and a dollop of Mayo (why not?). Needed more salt. Really good as a dip for fresh garden veggies.

Avocado, when they are cheaper, makes any green sauce better.

I have made this for years with whatever herbs including lovageI have but do not use yogurt. I freeze it in small quantities to use all winter.

I added quite a few..maybe 1/3 cup of garlic chives...my plant is overwhelming its home..an I have seen no notes on this. They aren't strong but def garlicky! Anyone else familiar with garlic chives?

I found this sauce to be too bitter for my taste--at first I thought it was bad olive oil, but the same thing happened again. Too much garlic? It's off my list now.

I made it with dill, parsley, cilantro, and some mint and also added some lime juice. It tasted a little bizarre straight but was wonderful on some grilled salmon.

I had lots of dill and parsley, and some arugula lightly dressed with lemon and olive oil I threw in. Next time, like before a first frost when I have a lot of herbs to use quickly, I’ll blend with the oil, then freeze some (like I would with pesto) to add to the dairy later. I added extra salt, but still needed some more once it had chilled.

Remember to use the small-food processor bowl if making the recipe quantity; as the bowl was too big, the olive oil did not emulsify within the sauce.