Hands down, this is one of my best and easiest sauces that I’ve made. It’s also one of my most popular recipes.
I put this vibrant verde sauce on grilled chicken and vegetable kabobs (picture not posted… I ate my meal too fast before I remembered to take a picture –> GUILTY!). It’s versatile and can be used as a salad dressing, dipping sauce or topping on fish, pork chops and a lean steak! Please enjoy!
Food processor OR a quality blender
1 bunch cilantro (about 1 cup, packed)
2 garlic cloves
1/2 cup tahini
Juice from 1 whole lemon (seeds removed)
Salt and Pepper, to taste
1/4th cup extra virgin olive oil (use a quality brand for best flavor)
- Put the first 5 ingredients in a food processor or blender.
- After cilantro and garlic are pureed together (it may look chunky, but that’s ok) – slowly drizzle the olive oil in the mix until it’s completely blended smooth.
- Use a spatula to remove the sauce into a glass container.
- If there is any vibrant verde vegan sauce leftover, store in an air tight container in the refrigerator for up to a week.
It tastes so creamy and delicious. My husband was eating it by the spoonful. Completely vegan and diabetic friendly = free carb choice.
Leave me a comment and let me know what you think and what you tried it on.