Although I made this herb dipping sauce as a sauce for rosemary chicken wings, it also makes a great salad dressing or a chimichurri-like sauce for grilled meats. It definitely packs a nice herby flavor. That was the point!
The herb dipping sauce really complimented the herby flavor of the chicken wings. You instead of dipping the chicken into the sauce you could brush it directly onto the chicken. Split chicken breasts or quarters, grilled to perfection and brushed with the sauce is absolutely divine (and different)!
I could not find fresh oregano so I used dried. Fresh would definitely go with the ‘fresh’ theme of this sauce, so if you have it, use it. Just start with a little a taste to see if you need to add more.
Herb Dipping Sauce
- 2 cloves garlic minced
- ¼ cup basil leaves fresh, stems removed, chopped
- 2 teaspoons dried oregano
- 1 cup parsley fresh, chopped
- ½ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup warm water
- ½ cup olive oil or more if using as a dressing or chimichurri sauce, if desired
- 2 tablespoons lemon juice
- Process garlic in a food processor for 20 seconds.
- Add the remaining ingredients and process until smooth. Add more oil as desired.
Nutritional values are approximate.