Ridiculously Good Coriander Sauce

Name: Ridiculously Good Coriander Sauce
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 cloves garlic, finely sliced or crushed; 1 (3cm) piece of ginger, microplaned OR finely chopped; 1 bunch coriander, stems and leaves; 1 spring onion, finely chopped; 1 small chilli, finely chopped (optional); 1 tsp sesame oil; 3 tbsp macadamia butter; 1 tbsp (30ml) tamari; ¼ cup avocado oil OR hemp seed oil; 1 lime, juiced

1 step

Prep:15min

I make a lot of recipes and I spend a lot of time in the kitchen. But rarely do I text every group message I’m in to announce that I’ve just invented the best sauce ever. I recently started growing my own herbs, which has totally lit up my life it’s so much fun (I’m secretly a grandma). Normally when I have lots of herbs I make pestos, in fact I live off them, but I prefer to use parsley and basil in those. But this time I wanted to make some kind of pesto with coriander. Coriander lends itself well to various Asian and Indian cuisines, so I knew that my normal Mediterranean inspired pestos weren’t going to do this home grown herb justice. And thus I present to you this ridiculously good coriander sauce, using the elements of pesto but the umami and sweetness of classic Asian flavours. Add it to any vegetable or meat dish and prepare to be amazed.

Updated at: Mon, 18 Sep 2023 00:27:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories154.8 kcal (8%)

Total Fat15 g (21%)

Carbs5.1 g (2%)

Sugars0.8 g (1%)

Protein1.8 g (4%)

Sodium172.8 mg (9%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 clovesgarlic

finely sliced or crushed

1ginger

3cm, piece, microplaned OR finely chopped

small, finely chopped, optional

1 tspsesame oil

3 Tbspmacadamia butter

30mltamari

¼ cupavocado oil

OR hemp seed oil

1lime juiced

Instructions

Step 1

Place all ingredients in a blender or small food processor and pulse a few times to combine. You don’t want it to be completely homogenous, you still want some flecks of coriander leaves. This is why you want the garlic and ginger to be mostly broken down before it goes in the blender.

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