Green Sauce
A bright, chimichurri-meets-zhoug style green sauce made with herbs, garlic, jalapeño, lemon, and olive oil. Blend in minutes and use it all week on bowls, rice, sandwiches, veggies, fish, chicken, or tofu.
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
Color tip: For the brightest green, use fresh herbs (not wilted) and blend quickly.
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.
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.
Nutrition
Serving: 30gCalories: 95kcalCarbohydrates: 2gProtein: 0.5gFat: 9gSaturated Fat: 1.2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gSodium: 150mgPotassium: 75mgFiber: 0.5gVitamin A: 1800IUVitamin C: 22mgCalcium: 20mgIron: 0.8mg
Tried this recipe?Let us know how it was!