I used to have a bad habit of buying herbs, using a small amount, and leaving the rest to wilt in my fridge. But then one day I had a thought: Instead of throwing the herbs away, what if I blended them all up into an easy herb sauce? As it turns out, this was a brilliant idea. Homemade herb sauce has so many uses, and now, I keep some in my fridge year-round. Herb sauce isn’t anything new: Cooks around the world have been making some version of a green, herby sauce to liven up their dishes for years. Think of the great herb sauces in history: chimichurri, pesto, chermoula, salsa verde, gremolata, and so many more. It’s an extra infusion of flavor that brightens up almost any dish. Here’s how to make your own. How to Make an Herb Sauce With Whatever’s in Your Fridge The best part …