Many people have dubbed me “the sauce guy,” and honestly… that’s pretty accurate. I’m constantly thinking about how to make weeknight meals feel exciting without turning dinner into a whole production.
And if you’ve been following along with my pantry-first method, you already know why sauces matter so much in my world: a great sauce is the fastest way to take “I have nothing planned” and turn it into “this tastes like I knew what I was doing.”
Today’s recipe is Green Sauce, and I need you to understand something right away: this sauce is very similar to a chimichurri sauce and also similar to my Zhoug sauce. But to me, it’s probably the most versatile of all the sauces because it doesn’t uniquely fall into one cuisine—and that’s exactly why it works with so many meals.
You can use it as a dipping sauce for bread, potatoes, you name it. It can be a salad dressing. The other day I used it to flavor an egg and avocado salad sandwich (and it absolutely made it). I’ve used it to season white rice for my Curry Chickpea Bowl. It’s going to be delicious on meats, fish, chicken, tofu—anything.
And if we were playing a game and you asked, “You can only have one of these five sauces for the rest of your life,” I’m picking this green sauce.
If you want the bigger picture, start with my post on the five sauces we rely on, then check out the Pantry-First Method so you can see how these sauces plug into real weeknight meal planning.
Why this Green Sauce is special
This sauce wins because it’s built on balance:
- Herbs bring brightness and that “fresh food” feeling.
- Garlic gives it backbone.
- Jalapeño adds a clean, lively heat (not heavy spice).
- Acid (lemon or vinegar) makes everything pop.
- Olive oil rounds it out so it feels smooth and luxurious.
The result is a sauce that’s bold enough to stand on its own, but neutral enough to fit into almost anything.
Ingredients + the “make it yours” guide
Here’s what you’ll need:
- Fresh parsley
- Fresh cilantro (or basil)
- Garlic
- Jalapeño
- Extra-virgin olive oil
- Lemon juice or white wine vinegar
- Kosher salt
- Water to thin
Herb options:
- Parsley + cilantro = the classic “green sauce” vibe
- Parsley + basil = sweeter and more summery
- Add mint = extra fresh, especially with grilled meats or chickpeas
Acid options:
- Lemon juice = bright and clean
- White wine vinegar = slightly sharper and pantry-friendly
Olive oil tip:
Because olive oil is a main character here, I like using a good everyday extra-virgin olive oil that doesn’t taste bitter. You’ll taste the difference.
How to make Green Sauce (step-by-step)
This is a true blender sauce. No cooking. Minimal cleanup.
- Add parsley, cilantro (or basil), garlic, jalapeño, olive oil, lemon juice (or vinegar), and salt to a blender or food processor.
- Blend until smooth and bright green. Scrape down the sides if needed.
- Add water slowly until you get the texture you want—thick for spreading, thinner for drizzling.
- Taste and adjust seasoning.
Tool note:
If you make sauces a lot, a high-speed blender makes this insanely easy and gives the smoothest texture. A food processor works too.
The “Pantry-First” way to use it all week
This is where this sauce shines. Here are some real ways I use it:
1) Rice + bowls
Stir it into white rice, quinoa, or couscous. This is one of my favorite tricks—especially with my Curry Chickpea Bowl. It makes the whole bowl taste brighter and more “finished.”
2) Sandwiches + wraps
Use it like a spread on bread, wraps, or pita.
My favorite recent combo: egg + avocado salad sandwich with green sauce folded in. It feels café-level with almost no extra work.
3) Dressing
Thin it with a little extra water and lemon juice and it becomes a perfect salad dressing. Add a pinch more salt and black pepper and you’re there.
4) Roasted vegetables
Drizzle over roasted potatoes, carrots, cauliflower, broccoli—anything. It instantly makes vegetables more exciting.
5) Proteins
Fish, chicken, steak, shrimp, tofu—this sauce loves them all. Use it as a finishing drizzle or as a quick marinade base.
Storage + make-ahead tips
- Store in a glass jar with a tight lid for up to 5 days.
- To help keep it green, smooth the top flat and drizzle a thin layer of olive oil over it.
- Freeze in ice cube trays for quick “flavor boosters.” Drop a cube into hot rice or soup.
Variations (choose your vibe)
- Extra spicy: add a second jalapeño or a pinch of red pepper flakes
- Citrusy: increase lemon and add zest
- Herby-sweet: swap basil in for cilantro
- Creamy version: blend in a spoonful of Greek yogurt
FAQs
1) Is this the same as chimichurri?
It’s similar, but chimichurri is usually chopped (not blended) and often includes oregano. This is smoother and more flexible.
2) Is this like Zhoug?
It’s in the same family—bright, green, herb-forward—but Zhoug often leans heavier on spice and warm aromatics. This one stays “neutral-global,” which is why it fits everything.
3) How do I make it less spicy?
Seed the jalapeño and use just half. You’ll still get flavor.
4) Can I use dried herbs?
Fresh is best. Dried won’t give you the same brightness or texture.
5) Why did my sauce turn darker?
Oxidation is normal. The olive oil top layer helps. It still tastes great.
Closing
This Green Sauce is exactly why I teach sauces as the foundation. It’s not about recipes—it’s about building blocks that help you cook with confidence.
If you want more like this, check out the five sauces we rely on and the Pantry-First Method. And if you make this one, tell me what you put it on first—because I promise, once you start using it, you’ll find new ways every week.
Affiliate disclosure:
Some of the links below are affiliate links, which means I may earn a small commission at no extra cost to you. Thanks for supporting the blog!
Green Sauce
Equipment
- High-speed blender or food processor
- Measuring cups & spoons
- Citrus juicer (optional)
- Cutting board + knife
- Storage jar/container with lid
Ingredients
- ½ cup fresh parsley loosely packed
- ½ cup fresh cilantro or basil loosely packed
- 3-4 small garlic cloves
- 1 jalapeño seeded if you want it mild
- ¼ cup extra-virgin olive oil
- 1-2 tablespoon lemon juice OR white wine vinegar
- ½ teaspoon kosher salt
- Water to thin (1–4 tablespoons as needed)
Instructions
- Add parsley, cilantro (or basil), garlic, jalapeño, olive oil, lemon juice (or vinegar), and salt to a blender or food processor.
- Blend until smooth and bright green, scraping down the sides as needed.
- Add water 1 tablespoon at a time until the sauce is drizzleable.
- Taste and adjust: add more lemon/vinegar for brightness, salt for punch, or olive oil for a smoother finish.
Notes
Heat control: Remove jalapeño seeds/membranes for mild; leave them in for more heat.
Herb swaps: Parsley + cilantro is classic, but basil makes it sweeter and more “summer.” Mint is also great mixed in.
Make it creamy: Blend in a spoonful of Greek yogurt if you want a thicker dip-style green sauce.
Storage: Refrigerate in a sealed jar for up to 5 days. Add a thin layer of olive oil on top to help preserve color.
Freezer: Freeze in ice cube trays, then store cubes in a bag for quick weeknight boosts.
Rufus Dewanou says
The Colorful Pantry