Tangy Green Herb Sauce with Capers & Garlic

Do you find yourself throwing away fresh herbs that go bad before you find a way to use them? Looking to kick up bland veggies, proteins, or grains? And increase your nutrient density at the same time? Upgrade any dish with this Tangy Green Herb Sauce.

Inspiration for this Recipe

While on a social distancing hike in the spring of 2020, my dear friend Jessie and I were exchanging cooking ideas with all the time we had been spending in the kitchen. She told me about she had been making “salsa verde” with fresh herbs weekly since the start of the pandemic. Inspired by this idea and determined not to throw away another wilted herb from my biweekly veggie box, I went home and started experimenting myself.

After almost a dozen iterations, I have landed on my favorite concoction: more sauce than salsa in consistency, with plenty of tang and depth to kick up an otherwise mild food. Think of it as a lighter, brighter pesto.

You can use a combination of any herbs you have on hand, or focus on just one.

Ingredients

• fresh herbs: like cilantro, basil, parsley, mint, and dill, or a combination
• fresh garlic: takes the flavor to the next level!
• lemon juice: adds brightness and freshness
• red wine vinegar: just a touch more acid rounds out the flavor
• capers: the secret savory ingredient!
• maple syrup: to balance out the acidity
• olive oil: brings the sauce together, and with a mild olive flavor
• sriracha: this optional ingredient adds not only a touch of heat, but a subtle depth of flavor

Substitutions & Additions

This sauce is easy to make your own. In addition to using your favorite combination of herbs, you could:

• Use granulated garlic or garlic powder instead of fresh garlic
• Try lime juice instead of lemon juice
• Use white wine, balsamic, or champagne vinegar instead of red wine vinegar.
• Substitute capers for olives.
• Use agave nectar or other liquid sweetener of choice instead of maple syrup
• Use avocado oil or vegetable oil instead of olive oil. Or…skip the oil and thin with water.
• You can skip sriracha sauce, or use fresh jalapeno, cayenne pepper, hot sauce, or red pepper flakes instead!

Wanna make a creamier green herb sauce? Try adding 1/2 of an avocado!

Make Ahead & Storage

This sauce is just as delicious the next day, so feel free to make ahead!

It keeps for at least 4 days in the fridge, or else up to 6 months in an airtight container in the freezer.

Serving Suggestions

We love this sauce on:

• grilled veggies
• roasted potatoes or air-fried sunchokes
• fresh tomatoes
• grains like quinoa, farro, or rice
• salads
• air-fried tofu
• as a dip with fresh bread

I hope you enjoy this Tangy Green Herb Sauce recipe. Once you try it, please tell me what you think be rating and reviewing below!

For more delicious green recipes, check out:

• Easy Vegan Almond Pesto
• Green Vegan Pasta Primavera
• High Protein Salad Ideas

Cheers!

–Jenn

Tangy Green Herb Sauce

Jenn Freedman

This sauce will upgrade countless dishes, from grilled veggies and roasted potatoes to simple grains and fresh tomatoes.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 10 minutes mins

Course condiment, sauce

Cuisine American, French, Mediterranean

Servings 6

Calories 111 kcal

Equipment

• high speed blender or food processor

Ingredients

  

1x2x3x

• ▢ 6 loosely packed cups fresh herbs like cilantro, basil, parsley, mint, and dill any combination works well; stems removed
• ▢ 2 medium cloves fresh garlic
• ▢ 5 tsp lemon juice
• ▢ 2 tsp red wine vinegar
• ▢ 2 tsp capers
• ▢ 3/8 tsp maple syrup
• ▢ 3/8 tsp sriracha optional
• ▢ 1/3 cup olive oil
• ▢ 3-6 tbsp water to thin* see note below
• ▢ salt & cracked pepper to taste start with a pinch

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Instructions

 

• Add all ingredients except water to high speed blender (food process works okay, just won't blend quite as well).
• Blend ingredients. You may need to stop and scrape the sides a few times with a spoon. Then slowly add water through opening at top, starting with 3 tbsp.
• Taste. Add additional water to reach desired consistency plus salt and pepper to taste.

Notes

1. I like to use 2-3 different herbs each time I make it. But it is delicious with just one as well.

2. This sauce is just as delicious the next day. Keeps 4 days in the fridge, or up to 6 months in freezer.

* Vary the amount of water to reach desired consistency. Sometimes I want a thicker, chunkier sauce, like on a sandwich, so that it doesn’t make the bread too soggy. Other times, I prefer a thinner sauce, like when using as a dressing. Note, the more water added, the lighter shade of green the sauce will become.

Nutrition

Calories: 111kcalCarbohydrates: 1gProtein: 0.1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 26mgPotassium: 16mgFiber: 0.1gSugar: 0.4gVitamin A: 86IUVitamin C: 3mgCalcium: 4mgIron: 0.2mg

Keyword herb, sauce, vegan herb sauce

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