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Best Fresh Herb Sauce To Elevate Every Dish Recipe
Prep Time
10 mins
 

This chimichurri style fresh herb sauce elevates every dish! Using a combination of fresh parsley, cilantro, basil, and mint for bright and vibrant flavors. Onion, garlic, and red chili pepper give it a nice kick but you can adjust the quantities of each ingredient to suit your tastes. This sauce is so versatile it goes on every savory dish you can think of from grilled meats and veggies to eggs, salads, and more.

Course: Sauce
Cuisine: Italian, Mediterranean
Keyword: Chimichurri, Fresh Herbs, Herb Sauce, Olive Oil
Author: Christina Thomas
Ingredients
  • 1 cup extra virgin olive oil (use good quality EVOO)
  • 2 tablespoons red wine vinegar (or fresh lemon juice)
  • 1 cup chopped flat-leaf parsley (tender stems included)
  • ¼ cup chopped cilantro (tender stems included)
  • Handful of finely chopped basil and / or mint leaves
  • 3 large garlic cloves (finely minced)
  • ½ small sweet onion (finely chopped)
  • 1 teaspoon crushed red pepper 2 pinches - optional
  • ½ - 1 small red chili pepper (deseeded and finely chopped)
  • 3/4 teaspoon dried oregano (or 1 teaspoon fresh oregano)
  • 1/2 teaspoon coarse salt
  • Fresh cracked pepper to taste
Instructions
  1. Rinse herbs in cold water to remove any dirt. Shake water off the leaves and pat dry with a paper towel.
  2. Cut the rough ends off the flat leaf parsley and cilantro stems. Chop the stems finely and then chop the leaves a bit more coarsely. You can also pull the leaves and remove the stems but I like to have little waste.
  3. Finely chop a handful of basil and/or mint leaves. Remove stems.
  4. Finely mince garlic cloves, onion and chili pepper (if using).
  5. Combine all ingredients in a bowl and set aside for at least 5-10 minutes before serving to allow the oil to infuse with all the wonderful flavors. Prepare this sauce first before you prepare the dish you’re serving it with.
  6. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep in the refrigerator for a week or two. Chances are you’ll use it all before then.
  7. Use to baste meats and vegetables while grilling and as a finishing sauce to top everything you wish to give a kick of flavor. A tablespoon or two is great on grilled steak, chicken, shrimp, white fish, salmon, tuna, grilled veggies and more.
Recipe Notes
  • Fresh herb sauce can be prepared overnight and refrigerated. Bring to room temperature before serving.
  • Adjust the amount of each ingredient to suit your tastes and based on what ingredients you have available. Start with small quantities of each ingredient and add more based on your taste preferences. Everyone has their own version of this sauce they will love.
    • Flat-leaf parsley is the predominant herb, followed by cilantro and then a handful of basil and mint for a bit of flavor contrast. You can use any combination of herbs in various quantities. If you like more cilantro, add more. If you don’t have basil or mint, don’t worry. Have fun with the flavor profiles.
    • If you like it a bit brighter and acidic, add more vinegar.
    • If you want more bite, add more garlic and onions. Start with 2 cloves of garlic and add more as you go.
    • If you like it spicy, add more peppers and red pepper flakes. If you don’t want it spicy, skip the red chili pepper and just add a small pinch of red pepper flakes.
    • Add more oil to make it a looser sauce or if you’re using it as a marinade.
    • You can substitute the red wine vinegar for freshly squeezed lemon juice if you prefer the taste. Don’t recommend using apple cider vinegar, balsamic or white vinegar.