Most of us here in the USA are grilling some sort of meats for the July 4th long weekend whether it’s fish, kabobs, ribs, steaks, or burgers. Salsa Verde or Fresh Herb Sauce is a tasty side for any of your grilled favorites, even vegetables. The acidic lemon/lime juice cuts right through the fat of a meat and gives a balanced bite.

You can use your choices of green herbs, so since the high heat of summer has put to rest my dill, cilantro, and parsley, I choose fresh oregano, chives, mint, and basil for this month’s salsa verde. In addition to fresh herbs, you will need garlic, lemon or lime juice, olive oil, honey, and salt and pepper to taste.

Coarsely chop your selection of fresh herbs. Pound cloves of garlic with salt using a mortar and pestle till soft paste forms. Transfer to a larger bowl. Add your chopped herbs and pound them as well to release their oils. Add the olive oil, lemon/lime juice, honey, salt and pepper. Stir. That’s it! It’s so easy, fresh, and delicious!

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Which green herbs from your garden will you use?

1 cup each fresh summer herbs like oregano, chives, basil, and mint

6 cloves of garlic

3 tsp salt

3/4 cup fresh squeezed lemon or lime juice

3/4 cup olive oil

1 squirt of honey

pepper to taste

Fresh Herb Sauce Ingredients

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