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Fresh Herb Sauce

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.

Cooking Light JUNE 2008

  • Yield: 1/2 cup (serving size: 1 tablespoon)


  • 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


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.

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

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Fresh Herb Sauce recipe