Recipe

Earthy Anvil Recipe

A bright, herb-forward green sauce with lemony snap, earthy depth, and just enough heat to keep things interesting. Spoon it on anything that needs a lift.

By Matt Campbell

•

4.8

A small bowl of vivid green herb sauce with a spoon resting in it, surrounded by fresh herbs, lemon halves, and garlic on a light wooden counter

Jump to Recipe

Some sauces are background noise. This one is the lead singer.

Earthy Anvil is my name for the herby, lemon-cumin green sauce I make when dinner feels a little too beige. It is part chimichurri energy, part pesto vibes, and part “what if we added something earthy so it tastes like it has plans?” The result is bold and punchy, with lemon, herbs, a little bite, and a deeper backbone that makes it taste like you tried harder than you actually did.

It comes together in minutes, uses grocery-store ingredients, and plays nice with whatever is already in your fridge. Roast chicken, crispy potatoes, grain bowls, eggs, sandwiches, even a plain old bowl of rice. If it needs flavor, Earthy Anvil is ready to clock in.

A spoon drizzling bright green herb sauce over crispy roasted potatoes on a sheet pan

Why It Works

Zippy top notes: Lemon zest and juice bring the snap that keeps the sauce tasting bright for days.
Earthy depth without being heavy: A small amount of ground cumin plus a touch of Dijon gives you that savory “wait, what is that?” complexity.
Texture you can control: Blend it smooth for drizzling or keep it looser and chunkier with fewer pulses for spooning and marinating.
Built for real life: No obscure ingredients, no fussy steps, and it tastes even better after a short rest.

Pairs Well With

Storage Tips

Fridge: Store Earthy Anvil in a clean jar with a tight lid for up to 5 days. For best color, smooth the top and pour a thin layer of olive oil over it before sealing. If you prefer a more conservative window with raw garlic, aim for 3 to 4 days.

Freezer: Freeze in an ice cube tray, then pop cubes into a freezer bag for up to 2 months. Thaw a cube in the fridge or melt it gently in a warm pan, then loosen with a squeeze of lemon.

If it thickens: Stir in 1 to 2 teaspoons water or olive oil. Taste and add a pinch of salt and a tiny squeeze of lemon to wake it back up.

Food safety note: If you add yogurt or mayo to make it creamy, plan on using it within 3 days.

Common Questions

Is Earthy Anvil spicy?

It is more of a warm tingle than a full-on heat situation. If you are sensitive, start with a small pinch of red pepper flakes or use a mild chili. If you want it louder, add a sliced jalapeño or a bit more chili.

Can I make it without a blender?

Yes. Chop everything very finely and whisk like you mean it. The sauce will be chunkier, which is honestly great for spooning over chicken and potatoes.

What makes it “earthy”?

A small amount of ground cumin plus Dijon and garlic gives it that deeper, savory base note. It tastes grounded, not muddy.

Can I swap the herbs?

Absolutely. Think in ratios: keep some tender herbs for brightness (parsley, cilantro) and a smaller amount of stronger herbs (mint, basil). If you use rosemary or thyme, go light.

My sauce tastes bitter. What happened?

A few usual suspects: a very robust extra-virgin olive oil (some are naturally more bitter and peppery), too much tough herb stem, or blending the oil hard and long, which can make the flavor feel harsher. Fix it with a little more lemon, a pinch of salt, and 1 teaspoon honey or maple syrup. Next time, use a milder olive oil and blend in short pulses instead of running the motor nonstop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Blender or food processor (or a chef’s knife and some patience)
Microplane or fine grater for lemon zest
Citrus juicer (optional, but your knuckles will thank you)
Measuring spoons and cups
Jar or airtight container for storage

I started making versions of this sauce when I realized I was cooking solid meals that still felt… unfinished. Like the chicken was cooked, the veggies were roasted, but the whole plate needed a spark. So I began keeping a “green jar” in the fridge, changing it week to week based on what herbs were about to give up the ghost.

Earthy Anvil stuck because it does two things at once: it’s bright enough to make leftovers feel brand new, and it has that earthy depth that tastes like it belongs on a menu. It is the kind of sauce that turns “I guess we’re eating rice again” into “okay wow, we’re eating rice again.”

Earthy Anvil Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Servings 8 (about 1 cup, about 2 tablespoons per serving)

Ingredients

1 packed cup fresh flat-leaf parsley, leaves and tender stems
1/2 packed cup fresh cilantro (optional, or replace with more parsley)
2 tablespoons fresh mint or basil (optional, for extra freshness)
2 garlic cloves, peeled
1 lemon, zested and juiced (about 2 to 3 tablespoons juice)
1 tablespoon red wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste (if using fine salt, start with 1/4 teaspoon and adjust)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (more or less to taste)
1/2 cup extra-virgin olive oil (use a mild one if you are sensitive to bitterness)
1 to 3 tablespoons water, as needed to loosen
Optional: 1 teaspoon honey or maple syrup (if your lemon is extra sharp)

Quick add-ins (choose your adventure):

1 tablespoon capers for briny punch
2 tablespoons toasted pumpkin seeds for extra earthy body
1/4 cup grated Parmesan for a pesto-ish direction (contains dairy)

Instructions

Prep the greens. Rinse and dry the herbs well. Wet herbs make a watery sauce, and we want bold, not diluted.
Start with the flavor base. In a blender or food processor, add garlic, lemon zest, lemon juice, vinegar, Dijon, cumin, salt, pepper, and red pepper flakes. Pulse 3 to 5 times to chop the garlic.
Add herbs. Add parsley, cilantro, and mint or basil. Pulse until finely chopped and bright green, like a loose pesto, scraping down the sides as needed.
Stream in the oil. With the machine running on low (or pulsing), drizzle in the olive oil until the sauce looks cohesive and spoonable. It should pour slowly off a spoon, not plop like paste. If it is too thick, add water 1 tablespoon at a time.
Choose your texture. For a smoother sauce, pulse a few more times. For a chunkier, chimichurri-leaning sauce, stop earlier while you can still see tiny flecks of herbs and garlic.
Taste like you mean it. Adjust with more salt for pop, more lemon for zip, or a tiny bit of honey if it tastes aggressively sharp. Pulse once more to combine.
Rest (optional, but worth it). Let it sit 10 minutes before serving so the garlic calms down and the herbs mingle.

How to use it tonight: Spoon over roasted potatoes, swirl into warm rice, drizzle on grilled chicken or salmon, or spread on a sandwich instead of mayo.

A spoonful of green herb sauce being dolloped onto grilled chicken on a plate with roasted vegetables

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes