Cilantro Sauce
A bright cilantro sauce made with cilantro, olive oil, lime juice, garlic, honey (or agave), and salt. Blend until smooth and store refrigerated.
Equipment
- Food processor or blender
- Spatula
- Airtight container
Ingredients
Ingredients
- 1 cuproughly chopped cilantro about one bunch
- 1/4 cupextra virgin olive oil
- 2 tablespoonslime juice
- 1 clovegarlic
- 1 teaspoonhoney vegan: use agave syrup
- 1/4 teaspoonsalt
Instructions
Instructions
- Rinse the cilantro, shake off excess water, remove any large tough stems if you like, and roughly chop to make 1 cup chopped cilantro (about one bunch).
- Peel the garlic clove.
- Place the lime juice and olive oil in a small food processor or blender, then add the chopped cilantro, peeled garlic, honey (or agave syrup for vegan), and salt.
- Pulse, then blend until the mixture is smooth, stopping once or twice to scrape down the sides with a spatula so everything is evenly combined.
- Transfer the cilantro sauce to an airtight, non-reactive container and refrigerate. Best eaten the same day or within 2 days; will keep up to 5 days.
- Makes approximately 1/2 cup cilantro sauce.
Notes
Vegan option: use agave syrup instead of honey.
Makes approximately 1/2 cup cilantro sauce.
Store in an airtight, non-reactive container in the refrigerator; best eaten within 2 days, will keep up to 5 days.
Makes approximately 1/2 cup cilantro sauce.
Store in an airtight, non-reactive container in the refrigerator; best eaten within 2 days, will keep up to 5 days.