Welcome toThrifty. A weekly column where nutrition editor and registered dietitian Jessica Ball keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make Earth-friendly choices without overhauling your entire life.
I’ve learned fromcooking more at homethat foods like herbs and spices can seriously up the flavor (and even thenutrition) of your meals without added salt, sugar or fat. However, herbs, in particular, can have a pretty short shelf life in the fridge—and they come in large bunches making them harder to get through. A few weeks ago, I had a bunch of parsley that was starting to wilt. Instead of composting it or throwing it into mystock veggie scraps bag in the freezer, I decided to use it for this simple 4-ingredient sauce. And I’ve been making it on repeat ever since. Here are the details of why I love it, and how you can recreate it at home.
The sauce I make is almost like a pared-down version of an easy chimichurri sauce recipe. But one of the reasons I love this sauce so much is because it’s incredibly customizable. Don’t have shallots? Try using sliced scallions, finely chopped onions or minced garlic instead. Out of lemons? Swap in any type of vinegar you like; just be mindful that it has a more potent flavor than lemon juice. You can also use basically any herbs that you have, and it’s a great way to use up a large amount of herbs that are on their way out. Sometimes I’ll even make a big batch so it’s ready to use throughout the week.
There are several ways to elevate your meals at home without adding excessive amounts of added sugar, salt or fat, and this sauce is proof. It works just as well as a salad dressing as it does on roasted vegetables or grilled chicken. I can’t wait to try it next over ourChimichurri Noodle Bowls. For more budget- and beginner-friendly cooking tips and recipes, check outThrifty.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
