Photo of Fresh citrus herb sauce by WW

Fresh citrus herb sauce

SmartPoints® value per serving
Total Time
45 min
15 min
This vivid, uncooked herb sauce is our version of South American chimichurri. Argentines and Uruguayans know that 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. We've added citrus - orange juice and lemon zest - which gives a bright kick. Spoon this sauce over everything from halved hard-boiled eggs to grilled steak or salmon to roasted vegetables. The sauce will keep, refrigerated, in an airtight container for up to 7 days, so experiment with ways to use it. Turn an ordinary pita pocket or sandwich into restaurant-worthy lunch fare. This is even great drizzled over chicken or pasta salad, pesto style.


fresh parsley

¼ cup(s), chopped


¼ cup(s), chopped

uncooked shallot(s)

¼ cup(s), chopped

red-wine vinegar

¼ cup(s)

fresh orange juice

2 Tbsp

fresh oregano

1 Tbsp, chopped

lemon zest

1 Tbsp

minced garlic

2 tsp

table salt

½ tsp

red pepper flakes


olive oil

2 Tbsp


  1. Put parsley, cilantro, shallots, vinegar, orange juice, oregano, lemon zest, garlic, salt and red pepper flakes in a mini-food processor and process until smooth; with motor running, drizzle in oil. (You can also puree mixture in a blender for a few seconds.)
  2. Transfer to a bowl; let sit at least 30 minutes. Store in a jar and refrigerate for up to one week.
  3. Serving size: 2 Tbsp

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