Cilantro Stem Sauce Recipe: Practice No Waste With This Versatile Green Sauce Recipe by Alison Mountford
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Cilantro stems are perfectly edible and have tons of flavor, so there’s no need to toss them out (ahem, #nofoodwaste). Pluck off the leaves for use in your pretty grain salads and garnish, but use the stems in this great summer sauce. Mojo is a Cuban sauce that's classically made from citrus and oregano, but this cilantro riff is great on anything grilled from asparagus and salmon to pork and chicken.
To make this refreshing, bright and light cilantro stem sauce recipe you will need a bunch of cilantro steams, a lemon for juicing and zesting, a lime for juicing and zesting, fresh garlic, fresh ginger, a shallot, olive oil, kosher salt and crushed red pepper flakes.
How will you use this healthy, low-calorie, low-sodium green sauce? While you think about it, read about the health benefits of cilantro.
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Cuisine: Cuban
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8
Ingredients
- 1 bunch cilantro stems (and maybe a few leaves)
- 1 lemon, zest and juice
- 1 lime, zest and juice
- 3 cloves garlic
- 1-inch piece tender ginger, smashed (skin and all, but if it's older go ahead and peel first)
- 1/2 shallot
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt (or to taste)
- pinch crushed red pepper flakes (optional)
Recipe Notes
- Store the sauce in an airtight container, mason jar or salad dressing cruet.
Here’s how to make it:
- Combine everything in a food processor or blender.
- Pulse until everything is finely chopped and sauce comes together, about 1 minute. Keep refrigerated and serve over everything.
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