Yield: Yields about 1-1/3 cups
Pulverizing the herbs makes their flavor stronger, a good thing for a cold sauce where flavors can be muted. This lemony sauce is wonderful paired with Sear-Roasted Beef Tenderloin, and it’s delicious paired with roast chicken, pork, or lamb, too.
Make Ahead Tips
The sauce will keep in the refrigerator for up to 2 days.
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