Fresh Herb Sauce


Prep: 10 min. When storing, cover the surface of the sauce with plastic wrap to prevent discoloration. It should keep for 1 week in the refrigerator. The longer the yogurt is strained the thicker and creamier it will become.


Makes about 1 1/2 cups

Recipe from

Southern Living Cooking School


2 garlic cloves
1 (1-oz.) package fresh basil leaves, stems removed
4 mint sprigs, stems removed
1 cup firmly packed fresh flat-leaf parsley leaves (about 1 bunch)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup warm water
1/2 cup olive oil
2 tablespoons red wine vinegar


1. Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.

2. Whisk together 1/4 cup warm water, oil, and vinegar. With processor running, pour oil mixture through food chute in a slow, steady stream, processing just until blended.