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How To Make Salsa Verde For Grilling | Julie's Kitchenette

Garlic Lemon Herb Sauce

  • Author: Julie Hasson


Move over pesto, there’s a new sauce in town! This zesty herb sauce is delicious drizzled or tossed with just about everything. Try it on grilled vegetables, boiled or grilled potatoes (for a fun twist on potato salad), over grilled tofu or even steamed veggies. It’s even delicious on sandwiches!



2 cups packed fresh parsley (curly leaf or flat)
1/2 cup extra virgin olive oil
4 cloves garlic
2 1/2 tablespoons capers
2 teaspoons fresh lemon juice
1/4 teaspoon Himalayan pink sea salt

Variation: For a little kick, add a piece of fresh jalapeño


In food processor or blender, add parsley, olive oil, garlic, capers, lemon juice, and salt (and jalapeño, if using). Pulse or blend until parsley is well chopped, stopping to scrape down sides of bowl as necessary. 

Adjust seasonings to taste. Transfer to a small bowl and use immediately, or refrigerate until ready to use. This will keep in your refrigerator for several days.