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
- 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.
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