Rating: 5 stars
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Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). This Argentine-style herb sauce, says Amanda, "is like an obsession for me. I love the vibrant color and how versatile it is--you can take whatever herbs you have in the fridge and throw them in."

Amanda Haas, culinary director of Williams-Sonoma
This Story Originally Appeared On sunset.com

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Recipe Summary

total:
15 mins
Yield:
Makes about 1 cup (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.

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  • Make ahead: Up to 1 week, chilled airtight.

Source

The Anti-Inflammation Cookbook (Chronicle Books, 2016)

Nutrition Facts

125 calories; calories from fat 97%; protein 0.3g; fat 14g; saturated fat 2g; carbohydrates 1g; fiber 0.2g; sodium 98mg.
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