Green Sauce Recipe

Prep herbs and aromatics

Pick and remove thick cilantro and parsley stems; roughly chop enough leaves to measure 1 cup cilantro and 1/2 cup parsley packed. Peel garlic cloves, peel and roughly chop the shallot, and halve and seed the jalapeño if you prefer milder heat.

Pulse in food processor or blender

In a small food processor or blender, add the cilantro, parsley, mint (if using), garlic, shallot, and jalapeño. Pulse 6–8 times until the herbs are coarsely chopped and combined.

Emulsify with oil and acid

With the motor running on low, slowly drizzle in the 1/2 cup olive oil until the mixture becomes a loose, emulsified puree. Stop and scrape down the sides as needed so all herbs incorporate evenly.

Season and adjust

Add the lime juice, red wine vinegar, ground cumin, kosher salt, black pepper, and honey (if using). Pulse 2–3 more times to combine. Taste and adjust seasoning: add up to 1/4 tsp more salt or another 1 tbsp olive oil for richness, if desired.

Adjust consistency

If the sauce is too thick, add 1 tablespoon of water at a time and pulse until you reach a pourable but still slightly textured consistency appropriate for a small batch (approx. 8–10 tablespoons finished).

Rest and finish

Transfer the sauce to a small bowl or jar. Let it sit 10–15 minutes at room temperature to allow flavors to marry, then taste again and correct acidity or salt if needed.

Store

Store in an airtight container in the refrigerator for up to 4–5 days. Bring to room temperature and whisk or shake before serving. Do not freeze (oil may separate).