Carla Lalli Music's Magic Green Sauce

August 14, 2019
2 Ratings
Photo by Julia Gartland
  • Prep time 5 minutes
  • Cook time 2 minutes
  • Makes enough green sauce for a roasted lamb shoulder, or drizzling across several different dishes
Author Notes

Reprinted with permission from Carla Lalli Music's Where Cooking Begins: "The magic thing about [this] green sauce is that it works seamlessly with any combination of tender herbs, so you can tweak it to your preferences, or for the herbs you happen to have on hand. Spin it with: two oil-packed anchovy fillets for the capers, or Parmigiano for nutritional yeast." —Food52

What You'll Need
  • 4 cups loosely packed tender fresh herbs, such as basil, dill, and/or parsley
  • 2 cloves garlic, peeled
  • 1/2 serrano chile
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon capers, drained
  • 1 tablespoon nutritional yeast
  • 1 lemon, halved
  • Kosher salt
  • 3 ice cubes
  1. In a blender, combine herbs, garlic, chile, oil, capers, nutritional yeast, and juice of 1⁄2 lemon; season generously with salt.
  2. Blend on medium-high speed until herbs are chopped, about 20 seconds. Add 3 ice cubes, increase speed to high, and blend until sauce is lightened, smooth, and creamy (add water a splash at a time to get things moving, if needed). The ice keeps the herb sauce cool so that it doesn’t turn brown; it will liquefy as the blades turn, which helps with the texture of the puree. Cover green sauce and refrigerate until you're ready to use.

See what other Food52ers are saying.

1 Review

weshook August 30, 2019
I feel like I made this before, but maybe just something similar. Trying it tonight on roasted chicken. On my rice too. Just with a taste on my finger, I think I'm going to like it. Cilantro and parsley for herbs. Jalapeno instead of Serrano since that's what I have.