All-Purpose Green Sauce

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes — that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you’ll need two packed cups altogether. And you don’t have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Ingredients

• 1

  packed cup basil leaves

• ½

  packed cup parsley leaves and tender stems

• ½

  packed cup chopped chives

• 2

  garlic cloves, peeled and smashed

• Pinch of black pepper

• ¼

  cup plain Greek yogurt or sour cream

• ⅓

  cup extra-virgin olive oil

• 1 ½

  teaspoons finely grated lemon zest

• ¼

  teaspoon kosher salt (Diamond Crystal), plus more to taste

Preparation

1. Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
2. Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
3. Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.