Recipe by Chef Heidi Fink
- Prep time 15 mins
- Ready in 14 mins
- Yield 1-1/2 cups
This bright, herbaceous, and flavourful sauce is a wonderful accompaniment to all kinds of food from the grill. It’s traditionally used with steak, but also matches well with our local salmon, or an assortment of grilled vegetables.
- Combine all the ingredients in the work bowl of a food processor and process until puréed into a fine paste. Stop and scrape down the sides as necessary.
- Transfer sauce to a bowl, cover, and refrigerate until ready to use.
- Sauce lasts for five days in the fridge.