Yields Makes about 1 cup (serving size: 1 tbsp.) Total Time 15 mins
AuthorAmanda Haas, culinary director of Williams-Sonoma

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). This Argentine-style herb sauce, says Amanda, "is like an obsession for me. I love the vibrant color and how versatile it is--you can take whatever herbs you have in the fridge and throw them in."

How to Make It

Step 1
1

In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.

Step 2
2

Make ahead: Up to 1 week, chilled airtight.

Ingredients

 2 tablespoons lime juice (from 1 or 2 large limes)
 3 garlic cloves, minced
  About 1/2 tsp. kosher salt
 1 ounce flat-leaf parsley leaves (about 1 1/2 cups packed)
 1/2 ounce packed basil leaves and tender stems (3/4 cup each)
 1/2 ounce packed cilantro leaves and tender stems (3/4 cup each)
  About 1/2 cup extra-virgin olive oil

Directions

Step 1
1

In a food processor, pulse lime juice, garlic, 1/2 tsp. salt, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.

Step 2
2

Make ahead: Up to 1 week, chilled airtight.

Lime and Basil Chimichurri