Herb Sauce with Cilantro, Parsley, and Mint

Fresh, bright, and packed with herbs and aromatics, this herb sauce is somewhere between a chimichurri and a herb vinaigrette. Made with cilantro, parsley, mint, roasted garlic, radishes, and extra virgin olive oil, it adds freshness, flavor, and a beautiful pop of green to almost any meal. Drizzle it over grilled chicken, steak, lamb, fish, roasted vegetables, eggs, grain bowls, or salads, use it as a dipping sauce, or spread it over a slice of homemade sourdough. It’s one of those versatile condiments that can instantly transform simple ingredients into a vibrant and satisfying meal.

A Love Letter to Herbs

I’ve been experimenting with versions of this herb dressing for years. Every time I made it, I would tweak something — add a little more mint, a little less garlic, another splash of vinegar — until it eventually became the version I make today.

I’ve always loved fresh herbs, but unlike my father, I’ve never been able to eat them by the handful. Growing up, he would happily snack on bunches of parsley or cilantro straight from the garden, with a grin on his face. I admired him for it, but it was never my thing. Blending herbs into a sauce, however, is another story.

This recipe has become one of my favorite ways to add more fresh herbs to everyday meals. It is simple, versatile, and makes even the most basic plate of food feel more exciting.

Why Eat More Herbs?

Herbs are often treated as a garnish, but they can contribute much more than color and flavor. Parsley, cilantro, mint, and other fresh herbs contain vitamins, minerals, polyphenols, and aromatic compounds that can help diversify the plant foods in our diet.

Many of us eat vegetables every day but forget about herbs. A generous herb sauce like this one is an easy way to incorporate several different herbs and aromatics in a single meal without having to think too much about it.

And while I wouldn’t recommend eating a whole bunch of parsley like my father does, blending a handful of herbs into a flavorful dressing is something most of us can happily do.

A Few Notes About the Ingredients

The secret ingredient here is roasted garlic. Fresh garlic tends to dominate the dressing and can easily overpower the delicate herbal notes (you can try it, but it’s not my thing). Roasting mellows the garlic, bringing a subtle sweetness that ties everything together beautifully.

The quality of the olive oil also matters. Since olive oil makes up a large part of the dressing, choose a good extra virgin olive oil with a fresh, vibrant flavor. A fruity, peppery oil works especially well here and complements the herbs without overwhelming them.

Ingredients

• 1 large bunch fresh cilantro
• 1/2 bunch fresh parsley
• About 10 fresh mint leaves
• 1 bunch spring onions (scallions)
• 3 roasted garlic cloves
• 2 small to medium red radishes
• 1/2 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice or to taste
• Salt and freshly ground black pepper, to taste

Instructions

• Wash and thoroughly dry all the herbs, and roughly chop them.
• Add the cilantro, parsley, mint, spring onions, roasted garlic, and radishes to a food processor.
• Pulse until finely chopped and well combined.
• With the processor running, slowly drizzle in the olive oil, followed by the vinegar and lemon juice.
• Blend until you reach your desired consistency. I like to keep some texture, similar to a chimichurri.
• Season with salt and pepper to taste.
• Taste and adjust the acidity, seasoning, or consistency as needed.
• Transfer to a glass jar and serve immediately, or store in the refrigerator for up to 3 days.

Ways to Use This Herb Sauce

This sauce is one of those recipes that rarely lasts long in my refrigerator because I find myself reaching for it throughout the day. Try it:

• Drizzled over grilled chicken, turkey, steak, or lamb
• Served with roasted vegetables or vegetable fritters
• Spoonned over fish or shrimp
• Mixed into grain bowls or salads
• Served alongside eggs for breakfast
• As a dipping sauce for chicken wings or roasted potatoes
• Spread on sourdough toast or sandwiches
• Stirred into cooked beans or lentils for extra flavor

Make a batch at the beginning of the week, and you’ll have an easy way to add freshness, flavor, and a little extra green to almost any meal.

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