The Only Sauce You'll Need This Summer

Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele

It's officially Summer Sauce season. When fresh herbs start popping up in gardens and at farmers' markets, it's time to break out your food processor and whip up a batch of this vibrant, verdant condiment to have on hand in the refrigerator.

A combination of three herbs—basil, parsley, and mint—makes the sauce incredibly aromatic and also more complex than your typical pesto. Simply combine the herbs with fresh lemon juice, a little garlic, salt, and extra-virgin olive oil in a food processor or blender and process until smooth. Store it, covered, in the refrigerator for up to two days. That's it!

While you can use a fresh batch of Summer Sauce immediately, it tastes even better if you set the mixture aside for 30 minutes to allow the flavors to come together.

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Here are some of my favorite ways to use it:

-Drizzle on hummus, whipped feta cheese, or baba ganoush and serve with pita chips

-Stir into mayonnaise for a tasty sandwich spread that's great on a tomato sandwich

-Combine with equal parts sour cream and Greek yogurt to make a tangy dip for crudités

-Use in place of marinara sauce on a pizza

-Toss with hot, cooked pasta and top with grated Parmesan cheese

-Swirl a bit on top of chilled gazpacho

-Use as a salad dressing for a Caprese salad, potato salad, watermelon-feta cheese salad, or mixed greens

-Use a dipping sauce or marinade for grilled chicken, seafood, or vegetables

However you use it, don't miss your chance to make Summer Sauce. It's a genius way to use up a bumper crop of herbs from your garden or the "two-for-one" special on herbs you picked up at the supermarket.