Magical Green Sauce

This flavor-packed, homemade signature sauce will quickly become a staple for spicing up leftovers, saucing your chicken, dressing your salads, or dipping. A few simple ingredients bring a punch of flavor with this magical green sauce. 


Are you looking for a simple and flavor-packed sauce?  This herby flavorful sauce This is just the sauce to spice up a bland leftovers lunch bowl, a night when you are using a rotisserie chicken as the main meal, or any time you are eating and want a boost of happiness!  

Besides big flavor, it’s an ideal way to use up extra herbs that are about the wilt and come to a sad, slow demise. We hate to waste at The Healthy Family Table and this recipe is the superhero that will help you stop the bad habit of wasting.  Ultra-flexible, it’s the perfect way to mix and match herbs based on the flavors you love.

Is it just me…I don’t know why, but when I make a SAUCE, I just feel so EXTRA!! Extra chef-y, extra fancy, and just all-around EXTRA SPECIAL.

There is an amazing restaurant in our neighborhood in the West Village in New York City called Barbuto, by Chef Jonathon Waxman.  It’s the most exquisite — on a corner, with walls that are big almost garage doors that open up — making it indoor and outdoor all at once.  I always feel completely LUCKY that it’s always written up as the neighborhood restaurant that you WISH was on your corner.  We were that lucky family that had it on our corner.  Some of our friends and neighbors joked and called it their kitchen.  We didn’t go there as often as the Prince’s or Wilson’s, but we loved it still.  Dogs are more than welcome, and usually, they will find a new friend.  Our puppy Khushi loved walking by for a warm pet from a new friend and hopefully some tidbits of Chef Waxman’s world-famous chicken.  We went to celebrate: Birthdays.  A friend coming to town.  A friend coming from uptown! A Tuesday night. To discuss our kids and what they most needed from us. Meeting up with our other neighbors. We went there to celebrate our daughter getting into City and Country. We went there to celebrate our son getting into Packer Collegiate High School.  All to say, this restaurant, this sauce, is part of the fabric of our family.

While this is not Chef Waxman’s green sauce — his is perfection – this is perfect in its own way.  PRO TIP: I always, always ask for an extra sauce when I order his juicy flavorful chicken, but it’s my very delicious version. Truly — It’s magical! It definitely saves a dinner.  It will most certainly save a sad desk lunch. And just smelling it will LIFT your spirits.  It’s that magical.

Inhale the intoxicating earthy scent of cilantro, the aromatic scent of basil…feel grounded, thank Mother Earth, and say a very specific thing that you feel grateful for.  

You can thin it out with EVOO and use as a salad dressing.

You can thicken it up with full-fat whole milk yogurt, add some fresh chives and parsley and use it like a tangy homemade ranch.

You can stir some with Tahini and use it as a thick spread on a sandwich or as another sauce.  

The possibilities are endless….


High-Speed blender or food processor


  • 1 cup of herbs — it can be a mix of parsley, cilantro, basil, mint, dill, chives, fennel fronds
  • 1 clove of garlic  
  • ½ cup of good quality extra virgin olive oil
  • Juice of half a lemon
  • 1 anchovy filet — optional
  • Salt and pepper to taste


  1. Add one clove of garlic to a mug with hot water to soften the heat and bite of the garlic.  
  1. In a blender or a Vitamix, add herbs, garlic clove, lemon juice, anchovy, and cover with the EVOO.  Blend until it’s come together as a sauce. Adjust the salt and pepper to taste.
  1. Sit in AMAZEMENT at how fancy and CHEF-Y you are!


If you don’t have all the herbs, not a worry.  It will have a different flavor– but it will still be absolutely delicious.


This stores well for a week or so.  I like to keep this in the fridge in a mason jar AT ALL TIMES.  

Lucky Leftovers

This is such a handy sauce and it is like a sexy chameleon – it can add flavor and depth to many things.  You can thin it out with EVOO and use as a salad dressing.  You can thicken it up with full-fat whole milk yogurt, add some fresh chives and parsley and use it like a tangy homemade ranch.  You can stir some with Tahini and use it as a thick spread on a sandwich or as another sauce.  

HEALTHY HINT: you can barely taste one anchovy and it adds so much flavor, I really encourage you to try it once.  I have a feeling you will love it so much that the next time you will CONFIDENTLY add two!

Recipe: Cilantro Chutney

Cilantro Chutney

The Healthy Family Table

There are certain non-negotiables in life.  For me, to have homemade chutney in the fridge is a MUST.  I love all sauces, but this is my all time favorite.  I love it with Indian food, of course, but I also love how it can LIFT up a bland bowl and make it sing. Add it on top of fresh tomatoes….mmm.  A perfectly toasted piece of bread with butter and chutney is a tiny taste of  heaven.

I keep my chutney recipe simple and often not too spicy. I find that mine lasts well in the fridge, about a week, if we don’t all use it up before!


  • 1 bunch fresh organic cilantro
  • 1 lemon
  • 1 teaspoon sea salt
  • 1 inch jalapeno or more depending on spice level
  • 2 to 3 Tablespoons of water

Wash the cilantro thoroughly.  There is often much dirt and debris.  Chop off the very bottom couple inches where the roots may be.  Discard.  Roughly chop the cilantro, including most of the stems. 

Add to a blender, with jalapenos, sea salt, juice of the lemon.  Start by adding as little water as possible.  Start blending.  Add more water if necessary to keep mixing.  Taste for balance of salt and spice.  It should taste spicy to suit your taste.

Mmmmm…and enjoy!