Total Time
15 Mins
Makes about 1 cup (serving size: 1 tbsp.)

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."

How to Make It

Step 1

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.

Step 2

Make ahead: Up to 1 week, chilled airtight.

The Anti-Inflammation Cookbook (Chronicle Books, 2016)

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Ratings & Reviews

Fresh and light appetizer

November 24, 2016
We loved the bold fresh flavors. It's a nice appetizer to serve especially with the roasted vegetables.   I made all three recipes and served this with the roasted veggies and pita chips.  Not to heavy especially if you are serving a big dinner (in my case Thanksgiving).