Fresh citrus herb sauce

Fresh citrus-herb sauce

Points® value
Total Time
45 min
15 min
This uncooked herb sauce is our version of South American chimichurri, but with much less oil. This vibrant green sauce is super versatile, perfect for serving on grilled meats and fish, as a marinade, or as a dipping sauce for roasted or raw veggies. Spoon it over everything from halved hard-boiled eggs to grilled steak or salmon to roasted vegetables. The recipe makes about 1 cup of sauce, and it will keep, refrigerated, in an airtight container for up to 7 days, so experiment with ways to use it.



¼ cup(s), chopped

Fresh parsley

¼ cup(s), chopped


¼ cup(s), chopped, chopped

Red wine vinegar

¼ cup(s)

Orange juice

2 Tbsp

Fresh oregano

1 Tbsp, chopped

Lemon zest

1 Tbsp

Jarred minced garlic

2 tsp

Table salt

½ tsp

Red pepper flakes


Olive oil

2 Tbsp


  1. In mini food processor, process cilantro, parsley, shallots, vinegar, orange juice, oregano, lemon zest, garlic, salt, and crushed red pepper until smooth. With processor running, drizzle in oil. (You can also purée the sauce in a blender for a few seconds.) Transfer to bowl and let sit for at least 30 minutes before serving. Store sauce in covered plastic or glass container and refrigerate for up to 1 week.
  2. Serving size: 2 tbsp