Recipe

Zesty Green Sauce

A bright, herby, lemony all-purpose sauce that wakes up grain bowls, chicken, fish, roasted veggies, and sandwiches in about 10 minutes.

By Matt Campbell

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If your dinners have been tasting a little beige lately, meet my favorite fix: Zesty Green Sauce. It is a fresh, vibrant, punchy sauce that lives somewhere between chimichurri and a zesty herb vinaigrette. It takes minutes, uses easy groceries, and somehow makes everything you spoon it on taste like you planned ahead.

This is the kind of recipe I keep in my back pocket for weeknights. Roast some veggies, warm up leftover rice, sear a piece of chicken or salmon, then hit it all with a generous spoonful. Suddenly dinner is not just dinner, it is alive.

Why It Works

Big flavor, low effort: lemon, garlic, and herbs do the heavy lifting with zero complicated technique.
Flexible texture: keep it chunky for spooning, or blend it smoother for drizzling.
Balances rich foods: cuts through cozy carbs, roasted meats, and creamy dishes with bright acidity.
Meal prep friendly: it holds for days and makes leftovers taste brand new.

Pairs Well With

Steamed Rice or Quinoa
Sheet Pan Roasted Veggies
Crispy Skillet Chicken
Simple Baked Salmon

Storage Tips

Refrigerate: Store in a jar or airtight container for up to 5 days (best within 3 to 4 days for the brightest flavor). Press a piece of plastic wrap directly on the surface if you want to keep it extra green. It helps, but a little browning over time is normal.

Freeze: Spoon into an ice cube tray, freeze, then pop cubes into a freezer bag for up to 2 months. Thaw in the fridge or melt a cube gently in a warm pan, then stir.

Stir before using: The oil and lemon will separate a bit. That is normal. Give it a good stir and taste again. Sometimes it wants a pinch of salt on day three.

Common Questions

What is this sauce?

It is a fresh herb sauce you can use like chimichurri, pesto, or a punchy vinaigrette. Bright, garlicky, lemony, and meant for spooning on basically everything.

Can I make it without a food processor?

Yes. Chop the herbs finely with a knife, mince the garlic, then whisk everything together. It will be a little chunkier, which is honestly a vibe.

How do I keep it from tasting too bitter?

Use mostly leaves and tender stems, not thick woody stems. Also, don't over-blend. A few quick pulses keeps the herbs tasting fresh.

Is it spicy?

Only if you want it to be. Red pepper flakes add a gentle heat. A fresh jalapeño or serrano makes it louder.

Can I swap the herbs?

Absolutely. Parsley plus cilantro is my go-to, but basil, mint, or dill all work. If you use mint or dill, keep it to about one third of the total herbs so it does not take over.

What should I put it on first?

Start simple: roasted potatoes, chicken, scrambled eggs, or a grain bowl. It also makes a killer sandwich spread mixed with a little mayo.

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

Cutting board and sharp knife
Measuring cups and spoons
Microplane or fine grater (optional, for zest)
Food processor (fastest) or blender (works, but you may need to stop and scrape)
Small bowl and spoon
Jar with lid for storing

I started making this sauce when I realized I was cooking solid basics but missing the finishing touch. You know that moment when the chicken is fine, the rice is fine, the veggies are fine, and yet you are still thinking about ordering takeout? This is my fix. I toss a bunch of herbs on the board, smash some garlic, squeeze a lemon, and suddenly the whole kitchen smells like something exciting is about to happen. It is relaxed cooking, a little messy, and it makes me taste my food like I actually care. Which I do. Most days.

Zesty Green Sauce

( Reviews)

Prep Time 10 mins

Cook Time 0 mins (no cooking)

Total Time 10 mins

Servings 8 (about 1 to 1 1/4 cups sauce)

Ingredients

1 cup packed fresh parsley leaves (tender stems are fine)
1 cup packed fresh cilantro leaves (optional: swap for basil)
2 tablespoons fresh mint leaves (optional but amazing)
2 medium garlic cloves, roughly chopped
1 lemon, zested and juiced (about 2 to 3 tablespoons juice), plus extra wedges for adjusting at the end
1 tablespoon red wine vinegar or apple cider vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard (optional, helps it emulsify)
1 teaspoon kosher salt, plus more to taste (start with 3/4 teaspoon if using fine salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup extra virgin olive oil
1 to 2 tablespoons water, as needed to loosen

Instructions

Prep the herbs. Rinse and dry the herbs well. Excess water can make the sauce dull and watery. Roughly chop them so they blend evenly.
Start the base. In a food processor, add garlic, lemon zest, lemon juice, vinegar, honey, Dijon (if using), salt, pepper, and red pepper flakes. Pulse 3 to 5 times until the garlic is finely chopped.
Add herbs. Add parsley, cilantro, and mint. Pulse until chopped, scraping down the sides once. Stop while it still has some texture if you want a spoonable, chunky sauce.
Add the oil (choose your texture). For a chunky sauce, scrape the herb mixture into a bowl and whisk in the olive oil by hand until glossy. For a smoother drizzle, run the processor on low (or pulse in short bursts) while you slowly stream in the olive oil, just until it comes together. If it is too thick, add 1 tablespoon water and pulse once. Repeat if needed.
Taste like you mean it. Adjust with more salt, a squeeze of lemon from an extra wedge, or a touch more honey. If it tastes flat, it usually wants salt or lemon. If it tastes too sharp, add honey. If it feels too thick, add a splash of water.
Serve. Spoon over roasted vegetables, chicken, fish, rice, beans, eggs, or anything that needs a wake-up call.

Nutrition information is estimated.

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