Lemon Herb Sauce (A Fresh and Flexible Favorite)

Bright, tangy, and bursting with fresh herb flavor, this lemon herb sauce is one of those back-pocket recipes that turns everyday ingredients into something crave-worthy. It's a zippy, sweet-tart green sauce made with fresh mint, cilantro, lemon juice, and honey. You can whisk it up in minutes using a mini food processor or blender, and it's endlessly versatile-perfect on roasted vegetables, grilled fish, salads, and grain bowls. I love it best as a quick finishing drizzle on brothy beans or as a punchy dip for anything crunchy and salty-pita chips and the like. It's also great with grilled chicken and shrimp.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Servings: 6 Servings

Calories: 55 kcal per serving

Ingredients

¼ cup - fresh mint
¼ cup - fresh cilantro
4 tablespoons - fresh lemon juice
2 tablespoons - olive oil
1 tbsp - honey
¼ tsp - salt
¼ tsp - black pepper
¼ tsp - red pepper flakes

Instructions

Add the mint, cilantro, lemon juice, olive oil, honey, salt, black pepper, and red pepper flakes to the bowl of a food processor. Pulse until the herbs are finely chopped and the mixture is well combined. Add the additional lemon juice as needed.
Taste and adjust seasoning if needed. If the sauce is too tart, add more honey. If it needs more brightness, a bit of lemon zest works wonders.
Use immediately or store in an airtight container in the refrigerator for up to a week. For longer storage, freeze in an ice cube tray.

Nutrition