Universal green sauce made from herbs

This green sauce is convenient to prepare in a small batch and store in the refrigerator or freezer in portions. We wash dill (50 g), parsley (50 g), and cilantro (50 g), dry them well, and chop them coarsely so that the sauce doesn’t turn out watery and the blender can work more easily.

We peel the garlic (16 g). In the blender bowl, we place the herbs, garlic (16 g), parmesan (50 g), salt (5 g), black pepper (1 g), and lemon juice (15 g), then we pour in the olive oil (100 g).

How to Make Sauce

Whip the mixture until it reaches a uniform thick consistency. The sauce should remain smooth but not liquid: if the texture is too thick, add a little more oil instead of water to keep the flavor rich and help the sauce store better.

Taste the finished sauce and adjust the flavor with salt or lemon juice if necessary. It turns out bright, herbaceous, and slightly cheesy, with good creaminess and a fresh aftertaste.

How to Store and Use

The sauce can be conveniently divided into small containers or ice cube trays. It keeps well in the refrigerator for several days, and in the freezer, portioned cubes can be stored for up to 3 months and added directly to soups, baked fish, meat, salads, or vegetable side dishes without thawing.

If you want to change the flavor, you can replace some of the herbs with spinach, basil, or mint, but the basic formula remains the same: dry herbs, oil instead of water, and a short blend to a thick creamy texture.