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Garlic-Herb Sauce
Garlic-Herb Sauce

A green sauce redolent with fresh tender herbs and mild roasted garlic can lift a dish to new heights. Use it as a thick, saucy layer in canapés, tortes, lasagnas, or savory parfaits, or thin it for a dressing. Use your favorite tender green herb or a combination of basil, parsley, chives, dill, tarragon, marjoram, or summer savory. Add fresh lemon juice to preserve the herbs’ bright green color if you make the sauce in advance.

Makes about 1 cup.

1 head roasted garlic

1½ packed cups tender herbs

cup nutritional yeast

1 teaspoon shiro miso, or to taste

Freshly ground white or black pepper, to taste

½ teaspoon lemon juice (optional)

Up to 1 cup of water

  1. In a blender, combine the roasted garlic, herbs, nutritional yeast, miso, pepper, and lemon juice (if using) with ½ cup of the water. Process until very smooth, adding a few more tablespoons of water to achieve a dense, spreadable sauce. To make a pourable dressing, thin with up to ½ cup additional water. Taste and correct seasonings as you like.


Creamy Green Sauce: Use ½ of a ripe avocado in place of all or some of the water.

Pesto: Use basil, increase the nutritional yeast to ½ cup, and add ¼ cup pine nuts.

Cathy Katin-Grazzini
Cathy Katin-Grazzini

Cathy Katin-Grazzini is a plant-based chef and cookbook author of Love the Foods that Love You Back. She is Food Editor for VEGWORLD magazine, and manages her blog, Cathy’s Kitchen Prescription, where she shares her latest recipes and guidance on sustainable, healthy, vegan cooking, nutrition, and lifestyle. Certified in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, she went on to complete professional culinary training at Rouxbe Cooking School. Katin-Grazzini is a member of the Physicians Committee for Responsible Medicine (PCRM) and trained as a PCRM Food for Life instructor. She and her husband, Giordano Katin-Grazzini, who photographed the cookbook, live in Ridgefield, Connecticut.




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