Cilantro Sauce


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.

Several jars of cilantro sauce and a few toasted bread rounds topped with the cilantro sauce on a wooden board.

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

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  • 10 M
  • 10 M
  • Makes about 1/2 cup
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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


  • 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.

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