Fresh Herb Sauce
Serve over fresh beans or peas, or halibut or grouper. Use within one week. Or you can freeze this pesto-like sauce in ice cube trays, transfer cubes to a zip-top plastic bag, and keep frozen for up to two months.
Yield: 1/2 cup (serving size: 1 tablespoon)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 35
- Calories from fat: 93%
- Fat: 3.6g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.5g
- Protein: 0.3g
- Carbohydrate: 1.1g
- Fiber: 0.3g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 64mg
- Calcium: 12mg
Ingredients
- 1/2 cup loosely packed fresh parsley
- 1/2 cup loosely packed fresh basil leaves
- 3 tablespoons loosely packed mint leaves
- 2 tablespoons chopped shallots
- 2 tablespoons cold water
- 1 tablespoon capers
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon kosher salt
- Dash of crushed red pepper
- 2 tablespoons extravirgin olive oil
Preparation
- 1. Combine all ingredients except oil in a food processor, and process until herbs are finely minced. With processor on, slowly pour oil through food chute; process until well blended.
Fresh Herb Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Freezable, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
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Herb-Infused Olive Oils: Greek
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Herb-Infused Olive Oils: French
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Herb-Infused Olive Oils: Italian
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