The Ultimate Guide
to Green Herb Sauces
Exploring the World of
Green Herb Sauces
Herbs have long been the foundation of global culinary traditions, bringing fresh flavors, zesty aromas, and vibrant color to dishes. Among the many ways herbs elevate culinary creations, green herb sauces stand out as flavorful, versatile accompaniments. These sauces not only showcase the unique characteristics of their cultural origins but also offer chefs and passionate brands endless opportunities to experiment and innovate.
At SupHerb Farms, we pride ourselves on being pioneers of IQF herbs and leaders in herb-forward aromatic blends, culinary pastes and sauces. We’re on a mission to empower chefs and food manufacturers with the freshest-tasting, highest-quality culinary ingredients that inspire creativity and improve efficiency. This ultimate guide explores the world of green herb sauces, from bright and zesty to rich and umami-forward, offering insights into their cultural significance, ingredients and modern applications. Let’s dive in and discover how these sauces can effortlessly elevate your menu!
Bright
Chimichurri:
The quintessential Argentinian condiment, Chimichurri is a vibrant blend of fresh herbs, garlic, red wine vinegar, olive oil and red pepper flakes. Typically served with grilled steak, it also pairs beautifully with chicken, seafood, and vegetables. Its bright acidity and bold herbal flavor, enhanced by a hint of spice, make it a staple in South American cuisine. Chimichurri is a must-have at barbecues and an essential sauce for adding depth to simple dishes.
Explore five unique ways to use chimichurri across your menu.
Green Romesco:
Made popular by Alison Roman, green romesco is a fresh twist on the Catalonian classic red romesco, Green Romesco replaces tomatoes and roasted red peppers with green jalapeños. Made with olive oil, toasted almonds, garlic, jalapeños, red wine vinegar, and smoked paprika, it retains the nuttiness and subtle smoky notes of traditional red romesco while putting a spotlight on vibrant herbal flavor with a bright pepper taste. Perfect as a sandwich spread, salad dressing or sauce for grilled fish and vegetables, this versatile condiment brings bold, complex flavors and beautiful color to the table.
Salmoriglio:
Hailing from southern Italy, particularly Sicily and Calabria, Salmoriglio is a bright, exceptionally tart herb sauce celebrated for its lemon-forward profile. Made with lemon juice, lemon zest, olive oil, garlic, salt, parsley and oregano, this tangy, acidic sauce cut through high-fat proteins and enhances the natural flavors of seafood and meats, especially grilled swordfish (considered a fatty fish). Traditionally brushed onto dishes as they cook or served as a finishing sauce, Salmoriglio embodies the sunny, citrus-rich cuisine of the Mediterranean.
Grilled Swordfish with Salmoriglio Sauce
Salsa Verde (Mexican):
A quintessential Latin American sauce, Mexican Salsa Verde is a tangy, herbaceous blend of fresh tomatillos, lime juice, white onion, garlic, cilantro and green jalapeños. This vibrant green sauce offers a bright, mildly spicy flavor with a hint of citrus. Popular in Mexican cuisine, it is often used as a topping for tacos, enchiladas or tamales, as well as a dipping sauce for tortilla chips. Its refreshing acidity and herbaceousness make it a staple in any Mexican kitchen.
Mexican Salsa Verde
Rich
Grilled Swordfish with Salmoriglio Sauce
Gribiche:
A classic French sauce, Gribiche is a tangy, herbaceous blend that balances richness and brightness. It combines hard-boiled egg yolks, mustard and neutral oil, mixed with chopped pickled cucumbers, capers, tarragon, chervil and sometimes anchovies. Eggier and more Mediterranean than tartar sauce, it boasts a pronounced caper tang and subtle anise notes from its herbs. Traditionally served cold, Gribiche complements fish, vegetables and potatoes. It’s also a unique spread that brings rich, briny complexity and extravagance to a variety of dishes.
Grilled Swordfish with Salmoriglio Sauce
Guasacaca (Wasakaka):
A creamy, vibrant avocado sauce, Guasacaca (or Wasakaka) is a staple in Venezuelan and Dominican cuisines. With a base of avocado, cilantro, parsley, vinegar and lime juice, it’s tangier than traditional guacamole and often includes green peppers, garlic and jalapeños. Its texture ranges from chunky to smooth, making it flexible as a dip, condiment or topical. Commonly served with arepas, grilled meats or tequeños (fried cheese sticks), Wasakaka adds bright, herbal freshness and creaminess to countless Latin American dishes.
Herb Butter Sauce (Beurre Maître d’Hôtel)
Herb Butter Sauce (Beurre Maître d’Hôtel):
This classic French compound butter is a luxurious, herb-infused finishing sauce. Combining softened butter with parsley, lemon juice and salt, it’s often enhanced with garlic, white wine or shallots for added complexity. Beurre Maître d’Hôtel is a workhorse ingredient and versatile addition to grilled meats, fish and vegetables, imparting a rich, aromatic finish. Easy to prepare, it’s a timeless staple in French cuisine, celebrated for its ability to elevate even the simplest dishes.
Persillade Sauce
Persillade (French Parsley Sauce):
Rooted in French culinary tradition, Persillade is a multi-purpose parsley-garlic mixture with countless variations. In its simplest form, it combines finely chopped parsley and garlic, often enhanced with oil, vinegar or lemon juice. Occasionally, aromatic herbs like chives or mint are added for complexity. This sauce is an essential element of French cooking, used to flavor sautéed dishes, snails or oysters. Its adaptability makes it perfect for seasoning vegetables, meats or seafood, and it serves as a foundation for more elaborate sauces.
Genovese Pesto Sauce
Pesto:
A celebrated Italian sauce, pesto originated in Genoa, a port city in the Mediterranean. Its most traditional recipe combines fresh basil, garlic, Italian pine nuts, olive oil and Parmigiano Reggiano and Pecorino Sardo, blended to create a vibrant, nutty, and herbaceous paste. Regional variations across Italy include alternative herbs, nuts and even tomatoes. Traditionally prepared with a mortar and pestle, it’s now often made in food processors. Pesto’s bright, savory flavor pairs beautifully with pasta, sandwiches, vegetables and grilled proteins, making it a global favorite.
Modern Pistou Sauce
Pistou:
Hailing from Provence, France, Pistou is a basil-forward sauce akin to Italian pesto but with key differences. Made with fresh basil, garlic and olive oil, it traditionally excludes nuts and cheese, although modern versions may incorporate them. Some recipes even add breadcrumbs or potatoes for texture. Pistou is a signature ingredient in Soupe au Pistou, a vegetable and bean soup, but also shines as a spread for bread, a topping for pasta, or a condiment in various Provençal dishes.
Discover Creamy Basil Sauce, a classic ready-to-use pistou sauce.
Spice-Forward
Chermoula:
Originating from North Africa, Chermoula is a bold, aromatic herb sauce known for its earthy, citrusy and spiced flavor profile. Typically made with fresh parsley, cilantro, garlic, lemon juice, olive oil and spices like cumin and coriander, it is a versatile condiment. While traditionally paired with fish and seafood, it also elevates roasted vegetables, grilled meats and even grains. Chermoula’s rich flavors form the base for other Middle Eastern sauces, like green tahini, making it a cornerstone of regional cuisine.
Chermoula Sauce
Green Harissa:
A Tunisian staple, Green Harissa is a spicy, herbaceous sauce that combines roasted green chilis, olive oil, fresh herbs, and an array of spices like cumin and coriander. With a touch of garlic and optional additions like onion paste, this sauce delivers bold heat and vibrant flavors. It is commonly used as a marinade, condiment or dipping sauce for grilled vegetables, meats, and bread. Green Harissa’s balance of spice and earthiness makes it a beloved North African specialty used around the world.
Green Harissa Sauce
Indian Green Chutney:
This refreshing and vibrant staple of Indian cuisine is a blend of fresh cilantro, mint, green chilies, lemon juice and spices like cumin and chaat masala. Indian Green Chutney’s tangy, spicy and herbaceous flavor complements a variety of dishes. It’s often served with snacks like samosas, pakoras, or chaat, but its versatility extends to sandwiches, grilled meats and rice dishes. Its bright green color and bold taste make it a must-have accompaniment in Indian households.
Mojo:
A Cuban classic, Mojo (meaning “magic”) is a tangy, herbaceous sauce bursting with citrusy and garlicky flavors. Made with orange juice, lime juice, olive oil, garlic and spices like cumin, oregano, and black pepper, it’s a multi-use sauce and the backbone of many Cuban dishes. Mojo is commonly used as a marinade for pork and chicken or as a dipping sauce for yuca fries and plantain chips. Its bold flavors embody the tropical zest and warmth of Caribbean cuisine, specifically Cuban cooking.
Explore five unique ways to use mojo sauce across your menu.
S’chug (Zhug, Skhug, Zhoug):
This trending, fiery green sauce is said to originate from Yemen and has spread across the Middle East. Made with fresh jalapeños, herbs like cilantro and parsley, garlic and warming spices such as cardamom and cumin, S’chug delivers a spicy, herbaceous kick. Traditionally served with falafel, grilled meats or seafood, it’s also used as a condiment in pita sandwiches or drizzled over roasted vegetables. Its vibrant heat makes it a favorite across many cuisines.
Get creative with s’chug! Discover five, chef-driven uses of s’chug sauce.
Umami
Northern Thai Green Chili Dip (Nam Prik Noom) Served with Boiled and Fresh Vegetable Spread
Northern Thai Green Chili Dip (Nam Prik Noom):
A specialty of Northern Thailand, Nam Prik Noom is a thick, green dipping sauce made with roasted green chilis, garlic, shallots, lime juice, cilantro, fish sauce and sugar. The name refers to a specific type of long green chili native to the region, giving the dip its signature heat and depth. Traditionally served with sticky rice and grilled vegetables, it embodies the balanced flavors of Thailand: sweet, sour, salty, bitter and spicy tastes – with a kick of fish sauce umami.
Italian Salsa Verde with Grilled Meat and Vegetables
Italian Salsa Verde:
Italian Salsa Verde is a briny, herbaceous sauce that originates from Italy and is made with finely chopped parsley, garlic, capers, anchovies, olive oil, and sometimes lemon juice or zest. Unlike its more popular Mexican counterpart, Italian Salsa Verde delivers a salty, umami-rich tang with a silky texture. This sauce is traditionally served with boiled meats (bollito misto) but is equally delicious drizzled over grilled seafood, roasted vegetables or crusty Italian bread. Its unique briny-umami taste and robust flavor make it a memorable Mediterranean flavor experience.
Zesty
Caribbean Green Seasoning:
This iconic blend is a multi-purpose marinade, condiment and flavor base for various dishes across the Caribbean. Combining culantro (if you don’t have access to culantro, many chefs use cilantro), parsley, thyme, onion, garlic, ginger and Scotch bonnet or aji peppers, it’s a flavorful mix of herbs and spices. Often used to season stews, curries, soups and meats, it embodies the fresh, vibrant soul of the Caribbean lifestyle and cuisine. The addition of acid, like lime juice, enhances its bright and tangy profile and is an ideal meat tenderizer, making this seasoning a go-to flavor enhancer and marinade across the Bahamas, Belize, Haiti, Jamaica, Trinidad and beyond.
Caribbean Green Seasoning
Gremolata:
A classic Milanese garnish, gremolata is a simple yet boldly aromatic blend of chopped parsley, garlic, and lemon zest. Traditionally nut-free, modern variations sometimes include walnuts or pistachio for added texture and depth of flavor. (Not to mention, nuts are likely added to enhance Gremolata’s appeal by making it comparable to another well-loved Italian herb-sauce made with nuts, pesto). This fresh, zesty mixture is often used to brighten braised meats like osso buco but works equally well on fish, vegetables, paninis and pasta. Its balance of herbal, garlicky and citrusy notes makes it a multi-purpose finishing topical or spread for countless dishes.
Gremolata
Embracing the Culinary Potential of Green Herb Sauces
Green herb sauces are far more than just condiments—they are culinary bridges that connect tradition, innovation and flavor. From the tangy brightness of chimichurri to the spicy warmth of s’chug, each sauce carries a story of its origin and a world of potential for modern menus.
As a leader in premium culinary herbs, pastes, and sauces, SupHerb Farms is here to help foodservice operations and manufacturers create and scale with confidence. Whether you’re looking to craft a signature sauce or introduce bold global flavors, these green herb sauces offer the perfect starting point. SupHerb Farms is your culinary sidekick and partner in delivering fresh, flavorful and unforgettable culinary experiences.
