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Home » Recipe » Recipes

Cilantro Awesome Sauce

Oct 17, 2018 · Leave a Comment

Cilantro Awesome Sauce is an herb sauce similar to a basil pesto, but it doesn't have any nuts or cheese in it.  That means it is crazy delicious on meats, seafood and vegetables AND it is crazy food allergy friendly!

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I often make a few different Awesome Sauces like Parsley, Mint and Basil to go along with our meals and add a bit of variety.  Did I also mention that I am a condiment addict?  I am.  My husband would put me in a ten step program if such a thing existed.  I love to add flavor where ever I can and these "Awesome Sauces" add a big hit of flavor!

Perfect Thyme Chicken Feature Photo

Cilantro Awesome Sauce

5 from 1 vote
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Servings: 8 servings
Calories:

Ingredients  

  • 2 bunches fresh cilantro - washed, stems trimmed
  • 4 cloves garlic
  • ½ inch fresh ginger - peeled, roughly chopped
  • 4 scallions - washed, roots trimmed off, roughly chopped
  • 2 tablespoon fresh lime juice - approximately 1-2 limes
  • 2 tablespoon Ume Plum Vinegar - can sub apple cider vinegar
  • 3 tablespoon Coconut Aminos - can sub soy sauce if not on aip diet (gluten free if needed)
  • ¼ teaspoon Salt
  • ⅛ teaspoon fresh ground pepper
  • ¼ teaspoon ground cumin - skip in 1st 30 days of aip diet
  • ⅛ teaspoon ground coriander - skip in 1st 30 days of aip diet
  • 2 tablespoon avocado or olive oil

Instructions

  • Clean, peel and roughly chop all ingredients as needed. Place all ingredients in your blender or smoothie maker.
    Cilantro Awesome Sauce
  • Pulse a few times so that everything is chopped and combined well. Store in a covered container in the fridge for 2-3 days. After that, it will still taste great, but the color will turn from bright green to brown.
    cilantro Awesome Sauce
  • Serve on your favorite meats and vegetables.
    cilantro Awesome Sauce

More Defloured Deliciousness

  • Braised Baby Back Ribs
  • Barbecue Meatloaf
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Meteorologist by day and a recipe developer by night. Having celiac disease, Shay uses her education in science as her guide when developing gluten-free recipes. . . 

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