Fresh citrus-herb sauce
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Cilantro
¼ cup(s), chopped
Fresh parsley
¼ cup(s), chopped
Shallot
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
⅛ tsp
Olive oil
2 Tbsp
Instructions
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
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