- 1 bunch of cilantro
- 2 large garlic cloves, peeled and chopped
- 1-inch piece of ginger, peeled and sliced thin
- 1 tablespoon bone broth (or beef broth)
- 4 tbsp coconut oil
- 4 tbsp coconut butter
- 1 teaspoon toasted sesame oil (or more, to taste)
- 4 tablespoons pecan butter
- 1 teaspoon honey
- 1 cup coconut cream
- sea salt to taste
First take the cilantro and separate the leaves from the stalks. Once the leaves and stalks are separate, wash the stalks thoroughly and then chop them finely. Don’t worry too much about getting them to “diced”; chopped is fine – I chop them mostly to reduce wear on my blender.
Now add the stalks to the blender, and leave them for the moment. Now wash the cilantro leaves, also thoroughly. I use a salad spinner for both the leaves and the stalks. Add the leaves to the blender as well. On top of those, I add the coconut oil, the coconut butter, the honey, and the coconut cream. Then I blend that mix on puree until it’s finely blended, but there are still plenty of specs of green in the mixture.
As soon as the first round of blending is complete, peel and chop the garlic. Like the cilantro stalks, the garlic should be finely chopped. Add that to the mixture, topping it off with the pecan butter and the toasted sesame oil, the bone broth (or beef broth) and a pinch of salt. Blend that as well.
Now, lastly, peel the ginger and slice it finely. Before adding the ginger, taste the sauce as it is now and determine if you need more salt. Keep in mind for this: salt will soften the flavor, while ginger will strengthen it. Don’t add too much salt though, it’s got a very strong flavor of it’s own and can be easy to use in excess. Now, with the extra salt and the ginger, blend one final time, and taste. Once you’re satisfied, put it in a bowl, and get ready to serve it!
This cilantro sauce is great as a dip with Yuca Fries or on Sweet Potato fries. It’s also great as a centerpiece dip for a vegetable platter. Or, if you want it as part of a meal, it’s great over red meat as a meat-sauce, or over vegetables as a side.