This cilantro sauce, made with oil, cilantro, garlic, lemon and lime juice, and honey, is a spectacular embellishment for roasted vegetables or schmear for crostini.
Adapted from Charmian Christie | The Messy Baker | Rodale Books, 2014
This cilantro sauce, which can be blitzed together in less than 10 minutes, is our new go-to for dunking roasted cauliflower and other vegetables, dolloping on chicken or steak, schmearing on crostini, and just about any other last-minute, weeknight-emergency, godsend-of-a-sauce sorta situation.Angie Zoobkoff
Cilantro Sauce
- Quick Glance
- 10 M
- 10 M
- Makes about 1/2 cup
Ingredients
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- 1/4 cup mild vegetable oil
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 cup roughly chopped cilantro
- 1 clove garlic, roughly chopped
- 1 teaspoon honey, or less to taste
- Fine sea salt and freshly ground black pepper
Directions
- 1. In a blender, combine the oil, lime and lemon juices, cilantro, garlic, and honey. Blitz until smooth, scraping down the sides as necessary.
- 2. Season to taste with salt and pepper.