Our Zero-Waste Green Sauce Makes Everything Taste Better

Every Friday, our food stylist Vicki Woolard, takes all the herbs left in the test kitchen and blends them into a fabulously versatile sauce. We love Vicki’s waste-not-want-not attitude, especially when it leads to something as wonderful as this. Her green sauce is delicious on everything from scrambled eggs and soups to steak and seafood; mix it with yogurt or sour cream for a tangy dip; and toss it with roasted vegetables, salad greens, and pasta. 

Zero-Waste Green Sauce Recipe

Makes 1 1/2 cups

Shopping List: 
1 organic jalapeño, optional 
7 sprigs organic fresh flat-leaf parsley
7 sprigs organic fresh mint
2 sprigs organic fresh tarragon
7 sprigs organic fresh cilantro
7 scallions
1 organic lemon 
⅓ cup pitted Castelvetrano olives
1 tablespoon capers
1 clove organic peeled fresh garlic
⅓ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Fine-toothed grater, food processor

1. Char the jalapeño
Heat the broiler, if using to char the jalapeño.
On the stovetop directly over a flame, or on a sheet pan under the broiler, char the jalapeño, occasionally turning with tongs, until evenly blackened, 4 to 5 minutes. Transfer to a cutting board to cool slightly. Remove the stem; cut the jalapeño in half lengthwise and remove the seeds.
While the jalapeño cools, start preparing the remaining ingredients.

2. Prep the remaining ingredients

  • Strip the parsley, mint, and tarragon leaves from the stems.
  • Trim the stems from the cilantro. 
  • Trim the root ends from the scallions; coarsely chop the white parts. Save the green parts for another use. 
  • Zest and juice the lemon. 

3. Make the green sauce
In a food processor, combine the parsley, mint, tarragon, cilantro, white parts of the scallions, lemon zest and juice, olives, capers, garlic, oil, salt, pepper, and as much jalapeño as you like. Process until the sauce is slightly chunky. 

Use the sauce as a condiment for soups, meat, poultry, fish, or your favorite pasta. Transfer any remaining sauce to an airtight container and refrigerate for up to 4 days.


Nutrition per serving: Calories: 70, Protein: 0g (0% DV), Fiber: 1g (4% DV), Total Fat: 7g (11% DV), Monounsaturated Fat: 5g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 280mg (12% DV), Carbohydrates: 2g (1% DV), Total Sugars: 0g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Bonus recipe—ingredients not included in box.