This cilantro and olive oil dipping sauce is full of fresh and bold flavors. It is perfect to serve with a loaf of rustic bread as a starter to a meal, or to use as a garnish for meats and soups. I have spent countless times with friends enjoying homemade bread dipped in olive oil.
I first discovered this delicious sauce while shopping at a small local farmer’s market. I bought a jar along with a loaf of bread. Later while eating and visiting with friends I realized how simple it would be to make.
The key, really, is in the olive oil. Good quality olive oil can be hard to find. There are many brands out there that sell adulterated oil. It is always best to source your oil from a small privately owned farm. Chaffin Family Orchard located in Northern California, is a wonderful choice when you are looking to purchase olive oil in the States. My personal favorite it sourced in my valley and pressed just down the road from me at Rancho Cortes, located outside of the tiny town of El Provenir, Baja California. Both of these oils are so mild and buttery unlike many counterparts that I have tried over the years that leave a bitter taste in your mouth.
Back to the cilantro sauce, it is very easy to make. All you need is fresh cilantro, high quality olive oil, garlic cloves, unrefined salt and a blender. It plays off the idea of pesto but there are no nuts or cheese to be found. Not only is it good with bread or meats, but is also makes a wonderful sauce for pasta.
The garlic, olive oil and salt in this sauce preserve the cilantro for much longer than it would last on it’s own. It will stay fresh in the fridge for at least a month– if you can make it last that long, I can’t.
Related Recipes on The Nourishing Gourmet:
- Simple Herb Garlic Butter
- Turmeric Sunburst Dip
- Mango Salsa
- 7 Layer Mexican Dip
- Curried Bean Dip
- Homemade Ketchup
- Gluten-Free Teriyaki
- 1 bunch of cilantro
- 3 cups olive oil
- 2 cloves garlic
- ½ tsp real salt
- Add all the ingredients to a blender and blend on high until smooth.
- Store in a glass jar in the fridge for up to a month.
- Use to dip bread, on top of pasta and meats or in soup.
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Emily C. Gardner
This combines two things my husband and I love – bread and cilantro. It’s on the food bucket list!
Did you use just the leaves of the cilantro or the entire bunch (stems)? Thank you!
I use the entire bunch, with the stems.