Chef Laura’s Green Sauce Recipes

Chef Laura’s Green Sauce Recipes


I think this is the sauce most people think of as a go-to Green Herb sauce. Chimichurri is as common as ketchup in Argentina. Tangy-herby and with a punch of heat, this sauce is perfect over steaks and vegetables. But don’t stop there. Chimichurri is great marinade and perfect for fish and grilled vegetables. Tossed with warm rice or pasta, chimichurri takes plain and simple and turns it into a WOW.

1/2 cup minced yellow onion

1/2 cup chopped fresh flat-leaf parsley leaves

1 tablespoon chopped fresh oregano

1 teaspoon finely grated or minced garlic

1 1/2 teaspoons sea salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1 cup extra-virgin olive oil

1/2 cup red wine vinegar

  1. Pulse or crush onion, parsley, garlic, pepper, pepper flakes, evoo and vinegar until a loose paste forms.
  2. Store, covered, in the fridge for up to 5 days.


From Chimichurri to Chermoula

Moroccan Chermoula is my favorite herb sauce. I crave the combination of toasty caraway seeds and bright lemon juice. I marinate my favorite fish, halibut, in the concoction and pan roast the fish. I pass extra sauce at the table. Take that pandemic doldrums!

Add ¼ cup fresh squeezed lemon juice, ½ small jalapeno pepper, crushed and pureed and 1 teaspoon toasted and crushed caraway seeds to chimichurri.



This fiery (or toned-down version) Yemenite sauce is similar to chimichurri only much spicier. Served as a dip for bread, spooned over shakshuka (YUM!) or served with roasted vegetables (I’m thinking of you, eggplant!) will brighten your kitchen blues.

 3 green chilies, seeded (I use of a mix poblano peppers and jalapeno, but serrano peppers work here for spice lovers)

1 1/2 cups fresh cilantro leaves (from one large bunch or two small ones)

1 1/2 cups fresh flat-leaf parsley leaves (from one bunch)

2 cloves peeled garlic

1/2 teaspoon sea salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 cup extra-virgin olive oil

  1. Pulse or crush chilies, cilantro, parsley, garlic, salt, coriander, cumin and evoo until a thick paste is formed.
  2. Store zhoug, covered, in the fridge for up to 5 days.


Thai Herb and Chili Sauce

Perfect to drizzle over vegetables, rice or roasted fish. This brightly flavored sauce is complex and refreshing.

Toasted rice adds a nutty, popcorn like flavor. You can purchase toasted rice powder, but it is easy and very satisfying to make your own.

Anchovies add a savory note that is essential to balancing the tangy lime and spicy chilies. I serve this sauce with poached fish and wilted greens. AMAZING!

1 tablespoon jasmine or other long-grain rice

6 to 8 dried whole Thai chiles (each about 2-inches long, or sub Fresno or green and red jalapeno peppers for a milder sauce)

1 heaping tablespoon finely chopped scallion

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh cilantro leaves

2 teaspoons sugar

3 tablespoons Thai or Vietnamese fish sauce (or good quality soy sauce if served with meat)

1/3 cup fresh lime juice

  1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
  2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
  3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature).
  4. Store sauce, covered, in the fridge for up to 5 days.

Salsa Verde
Got tacos? Never buy sauce for your tacos. This green sparkly flavored sauce is quick to whip up and is delicious on tacos, fish, veggies, chilaquiles, eggs and more. I make a bunch of the sauce and spoon it over fried eggs, frittatas, toasted tortillas….on and on.

1 pound tomatillos, papery husk removed, rinsed and coarsely chopped

1 small white onion, diced and soaked in cold water (this removes some of the raw onion BITE!)

3 cloves garlic

½ cup cilantro leaves

¼ cup fresh lime juice

1 jalapeno or serrano pepper, seeded

1 ½ teaspoons sea salt

½ teaspoon freshly ground black pepper

  1. Process or grind tomatillos, garlic, lime juice, jalapeno, salt and pepper until a thick puree is formed. Adjust seasoning.
  2. Store, covered, in the fridge for up to 3 days.