Green Herb Sauce
Image by Felicia Trujillo

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.

From Crafting a Food Waste Feast

recipe heading-plus-icon

yields

Serves 6

    Ingredients
  • 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
  • Salt
steps
  1. 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 By
    Mei Li in Raleigh, North Carolina

Related Recipes

Recipes

Asparagus with Creamy Lemon Sauce

Paired with a lemony cucumber yogurt sauce, this simple blanched asparagus recipe is a [...]

Recipes

Chicken with Serrano Ham, Wild Rice, & Sage Sauce

Preheat oven to 400 degrees In a small saucepot heat wild rice. Set aside [...]

Leave a Reply

Be the first to comment.


The Wine Lover Issue

Subscribe

1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue