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Creamy Lemon and Herb Sauce
This is a great accompaniment for grilled chicken, fish or as a vegetable or matza dip.
Recipe type: Sides
Serves: 8
Ingredients
- ½ cup coarsely chopped fresh cilantro
- ½ cup coarsely chopped fresh dill
- 3 scallions, sliced
- 1 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- 1 teaspoon fresh lemon juice; more as needed
- 1 cup mayonnaise or sour cream if making a dairy meal
Instructions
- Pulse the cilantro, dill, scallions, lemon zest, ½ tsp. salt, and ¼ tsp. of pepper in a food processor until finely chopped. With the motor running, pour the olive oil and lemon juice through the feed tube and pulse until the mixture has a pesto-like consistency. Transfer to a small bowl and stir in the mayonnaise. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, or lemon juice.
- Tips: The sauce will keep in the refrigerator for up to 2 days.
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