Cilantro Garlic Sauce
- Minutes to Prepare:
- Number of Servings: 32
Ingredients
2-3 bunches fresh raw cilantro, washed and coarsely chopped (so they don't tangle in blender). Make sure you wash well and pick out any leaves that are not fresh.Garlic to taste. The faint-hearted may prefer one clove per batch. I use three at least.A few tbsps of extra virgin olive oil to help the blender process the cilantro and also to give a slightly creamier texture.Salt to taste. I use coarse kosher to help puree the cilantro in the blender.1.5 cups goat yogurt.
Makes roughly two cups of sauce that keeps in the fridge for a week or more. I drizzle it on stuff a tablespoon at a time.
Put the cilantro, salt, and garlic in the blender. Add a tablespoon or two of the olive oil to make the mixture wet enough to process. (I don't use the goat yogurt for this because it has a delicate texture -- nice and creamy if you stir it gently with other ingredients, but the blender tends to make it more like milk and less like cream).
Blend the cilantro etc. until it's a puree and pour into a glass storage container (such as a small pyrex lidded bowl). Stir in the goat yogurt until the mixture is an even color (it will be light green, similar to guacamole).
You're done. The sauce keeps well for days. Just drizzle it on chicken, meat or veggies (such as broccoli) to add a creamy tangy pizazz that's tastes sinful but is quite healthy. It's especially good for making chicken cooked skinless taste moist.
If you want to save time, you can make the blender ingredients in a larger batch, freeze those in small containers, and then defrost and add the goat yogurt to the defrosted quantity of cilantro puree.
Number of Servings: 32
Recipe submitted by SparkPeople user SLIM_AGAIN.
Put the cilantro, salt, and garlic in the blender. Add a tablespoon or two of the olive oil to make the mixture wet enough to process. (I don't use the goat yogurt for this because it has a delicate texture -- nice and creamy if you stir it gently with other ingredients, but the blender tends to make it more like milk and less like cream).
Blend the cilantro etc. until it's a puree and pour into a glass storage container (such as a small pyrex lidded bowl). Stir in the goat yogurt until the mixture is an even color (it will be light green, similar to guacamole).
You're done. The sauce keeps well for days. Just drizzle it on chicken, meat or veggies (such as broccoli) to add a creamy tangy pizazz that's tastes sinful but is quite healthy. It's especially good for making chicken cooked skinless taste moist.
If you want to save time, you can make the blender ingredients in a larger batch, freeze those in small containers, and then defrost and add the goat yogurt to the defrosted quantity of cilantro puree.
Number of Servings: 32
Recipe submitted by SparkPeople user SLIM_AGAIN.
Nutritional Info Amount Per Serving
- Calories: 18.9
- Total Fat: 1.5 g
- Cholesterol: 0.7 mg
- Sodium: 80.7 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.0 g
- Protein: 0.6 g
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