Start by gathering all your ingredients. You'll need extra virgin olive oil, fresh herbs, lemon juice, and a few seasonings. Having everything ready to go makes the process quick and easy.
Next, chop the fresh herbs: parsley, basil, chives, and rosemary. Aim for a rough chop that will help them blend together later. The aroma should be intoxicating!
Once your herbs are chopped, place them in a blender or food processor. Make sure to add the lemon juice and lemon zest right in with them. This will help capture all those fresh flavors.
Pour in the olive oil gradually as you blend on low speed. This allows the oil to emulsify nicely with the herbs and lemon. Blend for about 30 seconds to 1 minute.
As you blend, keep an eye on the texture. You want the mixture to be somewhat chunky, not completely smooth. If it’s too thick, you can always add a bit more olive oil or lemon juice to achieve your desired consistency.
Once you’ve reached the right texture, taste the sauce and adjust the seasoning with salt and black pepper. Remember, you can always add more seasoning, but you can’t take it away!
After adjusting the seasoning, transfer your sauce to a clean jar or bowl. I love using glass jars because they look pretty in the fridge and keep the sauce fresh.
Store the Fresh Lemon Herb Sauce in the fridge for up to one week. It's perfect for topping grilled veggies, pasta, or even fish.
Finally, when you’re ready to serve, give the jar a good shake. This sauce can separate over time, but a quick shake will bring it back together.
