If you went to the supermarket and the cilantro was, buy 2 and pay 1, and you bought more than usual, you came to the right place. The quantities in the ingredients list are for a bunch, but double them as many times as you need, always tasting at the end and making corrections before serving. This cilantro sauce is super fresh and versatile, we can use it as a sauce to marinate any type of protein, as a dressing in a pasta or potato salad, and one of my favorites is to mix it with yogurt and make a creamy dip for chicken wings or crispy tofu. First we make the cilantro sauce base and then you decide how you want to eat it. In my case I mixed half of the cilantro sauce with some yogurt and served it at dinner time with roasted chicken and rice. The remaining half of the cilantro sauce I plan to mix with a little more lemon juice and fresh parsley to serve with baked fish. Let me know how you serve this sauce!
Servings: ¾ cup Prep time: 10 to 15 mins
1 cilantro bunch
3 cloves of roasted garlic, 1 clove of fresh garlic or 1 tablespoon garlic powder
½ juice of a lime
4 tablespoons extra virgin olive oil. To taste.
Salt and pepper to taste.
Wash the cilantro with cold water
Dry the cilantro with paper towels
Cut off some of the stem ends
Place all ingredients in a food processor or blender
Blend until you get a thick sauce
Taste, and add more olive oil, lemon, salt, or pepper to taste
As you can see in the picture the small jar that I am using to store the rest of the sauce is a jar that came with some spice or dried herb. I wash them well and keep them on hand to store any preparation later, and I keep two filled with dish soap so when we go camping I don't have to bring the whole container of soap.