Zesty herb sauce
SmartPoints® value per serving
To give this parsley-cilantro sauce more body and a little creaminess, we puree shallots with water until thick, then add a little Dijon mustard to help emulsify the ingredients. Not only do these additions enhance the texture, but they also add savoury depth to the sauce. Serve at room temperature over fish or chicken, baked or roasted potatoes, or steamed or roasted vegetables. Though leftovers will hold up, flavour-wise, for two or three days, the herbs will start to discolour—so the sauce is best enjoyed within a few hours of making.
¼ cup(s), chopped
Fresh lime juice
1 cup(s), flat-leaf, coarsely chopped leaves and stems
1 cup(s), coarsely chopped leaves and stems
- Combine shallots, water, and lime juice in a mini food processor or small blender. Pulse or blend at high speed until shallots are mostly pureed. Add mustard and salt and pulse to combine. Add parsley and pulse until finely chopped. Add cilantro and pulse until finely chopped.
- Serving size: about 3 tbsp