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Spicy Lemon Herb Sauce
Spicy Lemon Herb Sauce
Erin McDowell

We’re all for efficiency in the kitchen. So if we can spend a few minutes making one thing that’ll be used throughout the week, we’re all for it. Take this spicy lemon herb sauce, which is ready in just 15 minutes. (Amen.) One night, try drizzling it over roasted chicken and veggies to take a standard meal up a notch. Another night, use it as a marinade to flavor fish, pork or tofu. Finally, use it as a dressing to, um, dress up any number of salads, from grains to chicken to greens.

2 cups

1 shallot, peeled and roughly chopped

1 garlic clove, peeled and smashed

1 bunch parsley, roughly chopped

1 bunch mint, roughly chopped

1 bunch cilantro, roughly chopped

2 lemons, zested and juiced

⅓ cup olive oil

1 teaspoon salt

2 teaspoons freshly ground black pepper

1 teaspoon red-pepper flakes, or more to taste

1. In a blender or food processor, pulse the shallot, garlic, herbs and lemon zest to combine.

2. Add the lemon juice and olive oil, then pulse until a smooth sauce forms. Season with salt, pepper and red-pepper flakes.

3. Transfer the sauce to an airtight container and refrigerate until ready to use. The sauce will keep for up to a week.

390 calories

37g fat

17g carbs

4g protein

4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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