More like a Cilantro pesto. Great for side for adding a kick to any Hispanic dishes.
- 1 large bunch cilantro
- 2 garlic cloves
- 1/2 cup olive oil
- 3 teaspoons lime juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground coriander
- Salt, to taste
- For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.