how to make an herby green sauce | kelly’s kitchen

  1. Sylvia Espinoza says:

    Happy Indpendence Day, Kelly! Happy Birthday, America! Today’s recipe is great for its appearance and texture, along with flavors I love. That it can go with food ranging from meats to salads draws me in! Definitely trying this one out. Update: The Old Smokey has provided us delicious split chicken halves, garlic sausage, and more fajitas! That smoke rising up in the air with such great aromas is a gift in and of itself. The goal of a brisket is still pending, as is of making your Enchilada Casserole using fajitas. Somehow they go fast! Need to buy extras next time. Second update: Made the French omelette with Herb/Garlic Boursoin (sp?) yesterday! Actually made two. First one with two eggs for hubby to test. He liked it very much. I thoroughly enjoyed mine using one egg…am not much of an egg eater. Made the recipe using a little bit of heavy cream to whip the eggs, and Kerrygold Butter to cook, as I worked from memory. Later reread your recipe. Hmmm. Heavy Cream wasn’t in there! Had a good laugh. Thanks again for the information you always provide and easy instructions. Loving your Saturday morning blog, your recipes, and you!~

    • Good Morning Sylvia, Wonderful updates! I love that you did the omelette from memory, that you whipped in cream and that you and your husband enjoyed it! It makes me so happy to hear about everything you’re trying. I too love the aroma of the smoker, it’s so nice, especially when Alex uses cherry wood. I think you will like having some herby green sauce in your fridge, it would go well on the omelette too! It’s so nice to hear from you today, take care and have a glorious Fourth! xo Kelly

  2. Julie Greene says:

    Hi Kelly,

    Thank you for your wonderful tutorials. I always learn so much from your weekly posts. It’s like reading a well written cook book, no, even better. I’m embarrassed to say my husband is a much more intuitive cook than I am. Your posts have helped me to become a little more inventive. We will save some of today’s steak and try these tacos.

    Happy 4th of July!


    • Hi Julie, Thank you so much! It’s fun to get inventive in the kitchen, I am happy you’re enjoying that. This sauce would be great with your leftover steak! Let me know how you like it. Happy Fourth of July! xo Kelly

  3. Terry says:

    We are BBQing today a Chuck underblade roast boneless (like tri tip) I will give this a shot. It sounds so good.

  4. Deborah says:

    I look forward to your posts each week, Kelly. I will definitely be making this soon!

    • Thank you Deborah! I think you will like how versatile the sauce is. It’s also great to make some up if you have fresh herbs about to turn and you don’t have a plan for them. The sauce will keep in the fridge for about a week if you use olive oil as a base. Thanks for reading today, have a great weekend! xo Kelly

    • Mary says:

      This sauce should go well with our leftover beef brisket that we smoked today, Maybe as a taco or fajita. The tortilla warmer looks interesting. How do you heat everything when you use it? Love your recipes.

      • Hi Mary, this sauce will go beautifully with your leftover brisket! I love my tortilla warmer. it’s the only way to microwave tortillas without them getting dried out and hard (like bread does in the microwave). Basically, I pop about 5-8 tortillas in a stack in the warmer and microwave for about 20-30 seconds. they come out soft and warm every time. Let me know if you make the sauce for your brisket, be well and have a great weekend. xo, Kelly

  5. Kelly says:

    This looks so good; I definitely want to try it! This actually seems similar to a pesto sauce made with basil or the cilantro sauce we get with our arepa at a local Venezuelan restaurant.

    • Hi Kelly, yes for sure! This sauce is very very similar to pesto. I love to make this sauce with cilantro too, it really adds a deep savory flavor to anything it tops. Thanks so much for tuning in today! Take Care, xo Kelly

  6. Madeline Garcia says:

    Did I miss something? I don’t see an ingredient or portion listing?

    • Hello Madeline, You didn’t miss the recipe card as I did not include one in the post. In the prose, I outlined what I used to make the sauce, with the intention of it being being merely a jumping off point, so to speak, for one to experiment and play with what they have in the fridge to create their own version. For your reference, I made the sauce with:
      1 bunch of parsley, chopped
      1 garlic clove, minced
      1 Fresno pepper, diced
      Zest of 1 Lime
      Juice of half a lime
      3 tablespoons olive oil
      Pinch of salt and pepper

      I hope you try the sauce or something like it, thank you so much for reading the post! Take Care, xo Kelly

  7. Suzanne Smith says:

    That looks great. I make variations on that theme, and it’s always a win, I think. I agree that it’s versatile enough to put on veggies, etc, too. And it’s healthy. I thought of you today as I made a big batch of coleslaw! 😉

    Happy 4th!

    • Hi Suzanne! I made a big batch of coleslaw for the Fourth too! Thank you so much for reading the post yesterday, it’s always nice to hear from you. xo, Kelly

  8. Ann says:

    Perfect timing! I have a bunch of cilantro that I need to use up. I will make this!

    • Hi Ann, that’s perfect! This sauce is delicious with cilantro and a great way to use up your herbs! Thanks so much for tuning in to read the post. enjoy your weekend, take care! xo, Kelly

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