Herbalicious is a versatile, herb-packed sauce that can elevate just about any dish with fresh, vibrant flavours. It’s easy to whip up, combining a medley of fresh herbs with garlic, capers, lemon, and olive oil for a zesty boost to meat, pasta, or veggies. Perfect for when you want to bring a garden-fresh punch to your meal!
This is my go-to sauce when I need to turn a bland meal into something really special. Having a herb garden helps. It’s also great when you have bought herbs for another dish and have some left over but don’t quite know what to do with them. Anything goes here, you really can’t go wrong.
Health Benefits
This salsa verde recipe is brimming with nutrient-rich herbs and leafy greens, offering a simple way to add variety and flavour to your meals. It’s a delicious way to sneak in some extra greens and herbs. All of the herbs all have their own medicinal qualities and are extremely nutritious. They are green and possess all of the nutritional benefits of green leafy vegetables. I’ve touted the benefits of leafy greens here. All of these herbs are also very immune supportive. The olive oil is essential for the absorption of fat-soluble vitamins from the mix and the garlic, lemon juice and zest gives it even more of an immune kick.
Ingredients
To make this, you’ll need a mix of fresh herbs like parsley, basil, coriander (fresh cilantro), oregano, and more. Cloves garlic, capers, lemon zest and juice (or lime juice and zest), and olive oil bring everything together. The best part? You can customise the herb blend based on what you have on hand!
How to make this Salsa Verde recipe (green salsa)
Simply toss your garlic, herbs, leaves, and capers into a food processor, Thermomix or high speed blender and pulse until finely chopped. Then, mix in the olive oil, lemon zest, and juice until you’ve got the perfect consistency. Season with salt and pepper, and it’s ready to use!
Serving suggestions and how to store
Herbalicious is incredibly versatile – drizzle it over protein (grilled meats, fish or eggs), toss it through pasta or rice, use it as a salad dressing or serve as a dip with tortilla chips. It also works wonders as a spread for sandwiches or in a burger. Store it in an airtight container in the fridge, or freezer for later use.
Vary this Salsa Verde recipe to suit your needs
If you want to make it spicy, just add a red chilli or jalapeño. To bulk it up into a pesto, mix in some nuts and grated Parmesan. Get the kids involved too – let them help pick the herbs, and they’ll be more likely to give this “green power ranger sauce” a try!
Ingredients
- 1 sprig rosemary -leaves pulled off the stem (if you have it, not essential)
- 1 clove/s garlic -crushed
- 1 tbsp capers -drained
- 2 cup/s mixed fresh herbs and leaves (approx. of mixed leaves like parsley, basil, coriander, oregano, chives, thyme, sage, tarragon, lemon sorrel, kale and or spinach. I like to use mostly a selection of as many different herbs so that no one flavour dominates. Though if you love a particular flavour, then let it shine! The kale or spinach should add a bit of bulk but no real flavour)
- 1 lemon/s -zest and juice
- 60 ml extra virgin olive oil (¼ cup) extra virgin
- Sea salt and freshly ground black pepper
Method
- In a processor or Thermomix, place the garlic, herbs (picked off the woody stems), leaves and capers and pulse until finely chopped.
- Add the lemon juice, zest and olive oil and mix through the chopped greens until combined. Thermomix 30 seconds, speed 2.
- Taste, season and add more olive oil or lemon juice if necessary until the flavour is just right.
Use it...
- Over any meat, chicken or fish, grilled, barbequed or roasted.
- Mixed through, pasta, rice or quinoa.
- As a salad dressing or over steamed vegetables.
- Stirred through tuna in a sandwich or salad.
- Drizzle over eggs at breakfast, it's seriously versatile.
- I just wouldn't use it with any Asian-inspired dish or a dish that already has very strong flavours.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.
Variations
Make it spicy
By adding a red chilli or jalapeño.Make it go further
Add nuts and parmesan to make a pesto or a thicker accompaniment.Kids in the Kitchen
Get the kids to pick the leaves off the stems into the salad spinner and let them wash and spin the leaves. They are more likely to try it if they've been involved in making it and once they do try it, I'm sure most will love it. You can also cut a deal with fussy small people to try it and then name it. Kids often respond to fun names. My son calls this his green power ranger sauce (for super fast legs and super-strong muscles).I'd love to hear what your kids come up with (even the not so complimentary ones)! Post a comment below.
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Nicky says
I am really eager to try the herbalicious recipe. I think it would go really well with those little potatoes (fresh not tinned). I will let you know when I try it.
Georgia Harding says
Yes, absolutely perfect way to use it. Would make a lovely fresh potato salad this way. Thanks for sharing your ideas. G x
Tracey says
I’m having a rice salad with sliced steak tonight for dinner, I’m putting cherry tomatoes, brown rice, feta and cucumber, do you think this would go with it?
Georgia Harding says
Perfect I think, and the vitamin C and acidity of this sauce will really assist in the digestion and absorption of the protein and iron. Plus it will be delicious! G x
Rachel says
I plucked up my herby courage tonight and made this! I really enjoyed it! Dolloped on top of some fried chicken and mashed potatoes. 🙂
Georgia Harding says
Yum, sounds like a great combo G x
Sarah Strongylos says
Hello! Would dill work in this? I’ve got a big bunch of dill to use up!
Georgia Harding says
Yes, if you enjoy the flavour for sure! G x