• Lemony Herb Sauce

    Lemony Herb Sauce | StupidEasyPaleo.com

    This sauce got invented to accompany some awesome beef & lamb kofta (meat on a stick) that I made recently. All I can tell you is to hold onto your hat because it packs a wallop of flavor…the brightness of the lemon, the freshness of the herbs and a bit of texture from the pistachios are perfect. I’m typing this and my mouth is literally watering just thinking about it.

    It’s versatile enough to drizzle over really any kind of meat or fish and even fresh veggies. YUM!

    Lemony Herb Sauce

    Preparation 2017-03-27T00:00:00+00:00
    Cook Time 2017-03-27T00:00:00+00:00
    Serves ~3/4 cup     adjust servings

    Prep time: 5-10 min Cook time: 0 min

    Ingredients

    • 2 Tablespoons chopped parsley
    • 2 Tablespoons chopped mint
    • 1/4 cup pistachio nuts, chopped
    • 1/4 cup lemon juice (about 1 lemon)
    • 1/4 cup olive oil
    • 1/8 teaspoon sea salt

    Instructions

    1. Chop the parsley, mint and pistachios. Combine in a small bowl with the sea salt.
    2. Squeeze the juice from one lemon (~1/4 cup) into the bowl, being careful to catch the seeds. I squeeze the lemon into my cupped hand, letting the juice strain through my fingers.
    3. Slowly drizzle in the olive oil and whisk at the same time.
    4. Serve with meat or veggies of your choice. Will keep refrigerated for 1-2 days but is best used fresh because of the herbs.

    by

    Lemony Herb Sauce
    Serves: ~3/4 cup
    Prep time: 5-10 min Cook time: 0 min
    Ingredients
    • 2 Tablespoons chopped parsley
    • 2 Tablespoons chopped mint
    • 1/4 cup pistachio nuts, chopped
    • 1/4 cup lemon juice (about 1 lemon)
    • 1/4 cup olive oil
    • 1/8 teaspoon sea salt
    Instructions
    1. Chop the parsley, mint and pistachios. Combine in a small bowl with the sea salt.
    2. Squeeze the juice from one lemon (~1/4 cup) into the bowl, being careful to catch the seeds. I squeeze the lemon into my cupped hand, letting the juice strain through my fingers.
    3. Slowly drizzle in the olive oil and whisk at the same time.
    4. Serve with meat or veggies of your choice. Will keep refrigerated for 1-2 days but is best used fresh because of the herbs.

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

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