This super-fresh herb sauce is flexible enough to brighten up almost any dish. Spoon it over fish or chicken. Or toss with cooked vegetables, beans, lentils, or whole grains.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 10 minutes

Makes: 8 Tbs.

Ingredients

  • 2 cups fresh flat-leaf parsley
  • 1 cup fresh cilantro
  • 1/4 cup fresh mint leaves
  • 1/2 serrano pepper, seeded
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. red wine vinegar
  • 1/4 tsp. kosher salt

Instructions

  1. Put all ingredients into a small food processor. Pulse until uniformly minced, scraping down the sides as needed.

Nutrition Information

Per serving (2 Tbs.):

  • Calories: 130
  • Total fat: 14 g
  • Sat fat: 2 g
  • Carbs: 3 g
  • Fiber: 1 g
  • Total sugar: 0 g
  • Added sugar: 0 g
  • Protein: 1 g
  • Sodium: 140 mg
Spring & Summer Vegetables cover

Booklet

Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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