Garden fresh herb sauce
So fresh and fragrant, this versatile sauce can be used as a condiment, a pesto or even in lieu of chimichurri with your favorite grilled meats. It's ready in a jiff; it just needs a quick whir in a food processor or blender. If you're not a fan of cilantro, substitute another fresh green herb of your liking. Tarragon will pair best with veggies, eggs, fish or white meats as will dill. Oregano is heartier and can complement red meats or garlicky beans. Chervil or chives would keep the sauce bright and light in flavor. The possibilities are really limited only by your imagination and taste preferences.
4 cup(s), fresh, stems removed, loosely packed
3 cup(s), stems removed, loosely packed
1 medium clove(s), peeled
Red pepper flakes
White wine vinegar
- Pulse all ingredients in a food processor, scraping down sides, until the consistency is a wet paste. Add a bit more vinegar if mixture is too dry. Adjust flavor, if necessary, with red pepper flakes and salt. Yields about 2 tablespoons per serving.