Emerald Sauce

You Will Need:

  • Dill, Tarragon, Parsley, Cilantro: 1/2 cup each, leaves only
  • Zest of 1 Lime
  • Lime juice, 1/2 lime
  • Plain yogurt, 1 cup
  • Salt/Pepper

Recipe Serves: 1 Cup

1. Combine all ingredients in a blender.

2. Store in an airtight container for up to a week in the fridge.

*Goes great on fish, lamb, vegetables and as a dip.
Recipe developed by Chef Danny Klein.