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Herby Green Sauce

This is perhaps one of my favorite dips / sauces and is one of the recipes I get asked for over and over. It's herby, zesty, briny and all around delicious. It's also incredibly versatile, making it a handy staple for holiday meals and cooking. Serve it with crudités at the start of the meal, on the table as a dip for roasted potatoes or added to a sandwich as a spread. It can also easily be thinned out with a little olive oil to drizzle on top of fish and meat. I hope you enjoy this one and it becomes a staple in your kitchen.


Herby Green Sauce

serves 6


2 cups raw cashews

1 bunch cilantro, stems removed (if you aren’t a cilantro fan you can substitute for parsley or a mix of green herbs)

1 jalapeno, stem removed (and seeds, if you want a less spicy sauce)

2 cloves garlic

Juice and zest from 1 lemon

1/2 cup warm water

3/4 teaspoon sea salt

Dash of maple syrup

Drizzle of olive oil

Freshly ground black pepper

In a food processor, add cashews and blend until finely chopped. Add in cilantro, jalapeno, garlic, juice and zest of one lemon and combine until thoroughly mixed and paste-like.

Slowly drizzle in warm water, followed by maple syrup and olive oil. Mix until smooth, and finish with sea salt and black pepper to your liking.

Transfer the herby green sauce into a jar and store in the refrigerator for up to two weeks. Herby green sauce is perfect for snaking with crudités, drizzled on top of roasted vegetables, fish, or on a sandwich.


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