Creamy Lemon and Herb Sauce


  • ½ cup (½ oz.) coarsely chopped fresh cilantro
  • ½ cup (½ oz.) coarsely chopped fresh dill
  • 3 whole scallions, sliced
  • 1 tsp. finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 tsp. fresh lemon juice; more as needed
  • + 1 more ingredients
    • 8 oz. (1 cup) sour cream or crème fraÎche

Pulse the cilantro, dill, scallions, lemon zest, 1/2 tsp. salt, and 1/4 tsp. of pepper in a food processor until finely chopped. With the motor running, pour the olive oil and lemon juice through the feed tube and pulse until the mixture has a pesto-like consistency. Transfer to a small bowl and ...

View full recipe at SpringPad


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