When you think about herb sauce, you might think about pesto first. This is not pesto. It has cilantro, chives, mint, some garlic that I blanched to take the zing out of the garlic. There is no cheese in this sauce and no nuts. You’re essentially spooning fresh herbs onto your plate.
This is a power pack of herbs. It’s truly useful for any recipe in which you want to add herbs, but you don’t want to keep little packs of withering herbs in the refrigerator. You could use it as a marinade on tofu or chicken. You can make a quick dressing out of it, one that is vibrant green for spring.
Once you make this sauce, you will find all kinds of ways to use it, all week long.