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.

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

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

Prep 10 mins
Total 10 mins
8 tablespoons
65 kcal
5 from 1 vote
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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


  • In a blender, combine the oil, lime and lemon juices, cilantro, garlic, and honey. Blitz until smooth, scraping down the sides as necessary.
  • Season to taste with salt and pepper.
Print RecipeBuy the The Messy Baker cookbook

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Show Nutrition

Serving: 1tablespoonCalories: 65kcal (3%)Carbohydrates: 1gProtein: 1g (2%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1mgPotassium: 17mgFiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 136IU (3%)Vitamin C: 2mg (2%)Calcium: 2mgIron: 1mg (6%)

Recipe Testers’ Reviews

This cilantro sauce worked beautifully as a dip for the spicy roasted cauliflower recipe on the site. It’s vibrant, tangy, and incredibly easy to make. I think it would work well with any roasted vegetable but it pairs especially well with spicier ones as the sauce is a little sweet on its own.

I really love this cilantro sauce recipe for its simplicity and versatility. With a quick whirl of 6 ingredients in the trusty blender or food processor, you’ve created a vibrant green sauce that would pair beautifully with a number of dishes: roasted veggies, pan-seared fish, grilled meats, mixed greens, eggs, even toasted pita bread with hummus. This is a wonderful staple sauce to make and keep in the fridge to brighten up a number of dishes throughout the week! I used the sauce at dinner last night drizzled over pan-seared red snapper fillets (yum), and plan to use the rest over some roasted root vegetables later this week.

Hands-on time was minimal, right at about 5 minutes, so I would say total time comes in around 10 minutes. I think the slight sweetness of the sauce from the honey really gives a nice balance of flavors to this fresh herb sauce!

A wonderful sauce to add to your repertoire! I had the ingredients on hand and this came together in a flash. I used an immersion blender instead of a full size blender. I would also caution about the addition of honey. Next time, I would make the sauce, then taste, and then consider adding the honey. I thought the 1 teaspoon of honey made the sauce too sweet, but we ate it!!

We enjoyed this with spicy roasted cauliflower (on this site) which was divine. But I also used it on grilled tri-tip, an omelet, and as a dip for fresh veggies.

This cilantro sauce is incredibly vibrant tasting and completely balanced. The recipe pairs perfectly with the spicy roasted cauliflower.

I served it with the veggies and a roasted chicken and we ended up dipping the chicken in the sauce as well. I’m going to venture a guess that this sauce would make cardboard taste good.

What a great recipe–totally delicious with the roasted cauliflower. I served both at room temperature as an appetizer and people went wild for it. Be sure to squeeze a bit of lime over the cauliflower (or other roasted veggies) before serving–it was the fresh lime that popped it up from a 9 to a 10.

This is an easy recipe with lots of zing that can be made year-round and matches well with a wide range of dishes. You should use it! But consider multiplying the recipe unless your guest list is small.

I fixed a modified version of the spicy roasted cauliflower (I replaced the peppers with cumin and curry powder to accommodate my wife’s dietary restrictions) and it was an excellent pairing! I also added it to pan-fried salmon fillet and to steamed sushi rice—also excellent.

Originally published December 05, 2019


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