Looking for a sauce that works on almost everything? Try this secret green sauce: a bright, herby, garlic-forward all-purpose sauce that makes a fantastic dip, spread, or drizzle. It’s fresh, creamy and simple to prepare.
This green sauce is built on heaps of fresh herbs combined with garlic, lemon, a touch of mayo and Greek yogurt to add creaminess and tang. The result is a vibrant, slightly chunky sauce that complements grilled meats, roasted vegetables, sandwiches, bowls and even pasta. It’s similar in spirit to chimichurri because of the herb base, but creamier and thicker, which makes it easier to use as a dip or spread.
What is green sauce?
This green sauce is a versatile, creamy condiment made from fresh herbs, garlic, lemon juice, a bit of mayo, and plain Greek yogurt. It’s bright and herbaceous, balanced by lemon and a touch of honey for rounding the flavor. Use it as a dip, a sandwich spread, a finishing drizzle for grilled meats, or toss it with warm pasta for a quick herb pasta.
What to use green sauce on?
Because it’s so flexible, this sauce pairs well with many dishes. Try it with:
- Steak tacos or grilled flank steak
- Grilled or roasted chicken
- Air-fryer sweet potato fries or roasted potatoes
- Grain bowls and couscous
- Chicken or vegetable skewers
- Pasta tossed with the sauce for a fresh, herb-forward pasta
- As a dip for raw vegetables, pita, chips, or crackers
What you need
Fresh herbs: The heart of the sauce is fresh herbs. They are interchangeable — increase or decrease any herb to match your taste. A typical mix is cilantro, parsley and mint.
- Cilantro (fresh)
- Parsley (fresh)
- Fresh mint leaves (optional, for brightness)
Aromatics: Garlic and green onions (or a small onion) add depth and savory character. Don’t skimp on the garlic if you enjoy a garlicky sauce.
Binder and creaminess: A combination of mayo and plain Greek yogurt creates a smooth, spreadable texture and a pleasant tang.
Acid: Lemon juice and a splash of apple cider vinegar brighten the flavors.
Oil: Extra-virgin olive oil helps emulsify and carry the flavors. Add by the tablespoon until you reach the desired thickness.
Seasoning: Coarse salt to taste and a small amount of honey to balance acidity, if desired.
How to make green sauce
- Assemble: Add the herbs, green onions, garlic, lemon juice, apple cider vinegar, honey, Greek yogurt and mayo into a high-speed food processor or blender.
- Blend: Pulse or blend until the herbs are finely chopped and the mixture comes together. With the motor running, slowly stream in olive oil a tablespoon at a time until the sauce reaches your preferred consistency — thicker for spreading, thinner for drizzling.
- Adjust and serve: Taste and adjust salt, lemon, or oil as needed. Serve immediately as a dip, spread, or finishing sauce. Refrigerate any leftovers.
Ways to use green sauce
- Top meats: Spoon over grilled steak, roast chicken, scallops, shrimp or pan-seared chicken for an instant flavor boost.
- Toss with pasta: Use it to dress warm pasta or cold pasta salad for a fresh herb-forward twist.
- As a dip or spread: Serve it with vegetables, chips, crackers, or spread it on sandwiches and wraps.
- Finish bowls: Add a dollop to grain bowls, roasted vegetable bowls, tacos and salads to tie flavors together.
Ingredients (makes about 8 servings)
- 2 cups fresh cilantro, packed
- 1 cup fresh parsley
- 10 fresh mint leaves
- 4 green onions, ends trimmed
- 2 garlic cloves, peeled
- 1 teaspoon honey
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 2 tablespoons plain Greek yogurt
- 2 tablespoons mayo
- 5 tablespoons olive oil (add more if needed)
- 1/2 teaspoon coarse salt, or to taste
Instructions
- Place all ingredients into a food processor or blender.
- Pulse or blend until the herbs are finely processed and the sauce is well combined. Add olive oil a tablespoon at a time to thin the sauce to your desired consistency.
- Transfer the sauce to a bowl and refrigerate until ready to use. Stir before serving if ingredients have separated slightly.
Tips & Notes
- If the sauce is too thick, add more olive oil by the tablespoon until it loosens to a drizzleable consistency.
- Herbs are interchangeable: add more parsley if you prefer a milder flavor, or more cilantro for a punchier, citrusy note.
- To make this dairy-free, replace the mayo and Greek yogurt with avocado or a plant-based yogurt and a little extra olive oil.
- Store in an airtight container in the refrigerator for up to 5 days. Shake or stir before using.
Nutrition (approximate per serving)
Calories: 115 kcal, Carbohydrates: 3 g, Protein: 1 g, Fat: 12 g, Fiber: 1 g, Sugar: 1 g. Nutrition information is an approximation.
Photography: Photographs in this post were provided by the original photographer credited with the recipe images.