A bright, herb sauce is one of chef and cookbook author Mei Li’s most important “building block” recipes. It’s one that she uses across many other dishes. “The nice thing about it is that you can also use kale or arugula or spinach, so it’s a way to use up many different kinds of greens, not just herbs,” she says.
Roughly 3 lightly packed cups mixed tender herbs and greens, including any soft stems
1-2 garlic cloves
⅓ cup olive oil, or more as needed
2 teaspoons lemon juice or vinegar, such as apple cider or red wine vinegar, plus more to taste
- In a food processor, combine herbs and garlic (or finely chop them). Add oil and pulse or mix until oil is incorporated but sauce is still chunky. Add lemon juice or vinegar and salt to taste.
Recipe ByMei Li in Raleigh, North Carolina