creamy cilantro sauce

In this sauce:

-greek yogurt

-sour cream

-cilantro

-garlic

-lime

-lemon

-salt and pepper

-olive oil

This summer Nick and I decided to raise a small cilantro plant. We figured it’d be put to good use on the dozens of tacos we consume each month. But that little plant exploded and grew faster than we could eat its tender and divisive little leaves.

I will say, our storage system was on point: pick a handful of stems, wash them, wrap them in a damp paper towel, and tuck ‘em into a ziplock bag. Unsealed, the bag went into the fridge, and those cilantro leaves stayed fresh for at least a week.

I recommend this system if you want to keep your herbs whole and leafy. But there’s a tastier way to store cilantro: blended up into a creamy, tangy dressing that you can store in a jar in the fridge and drizzle on everything, everything, everything.

Here’s how ya do:

Into a food processor, dump a spoonful of Greek yogurt and a spoonful of sour cream (together, they'll equal about a quarter cup).

Then toss in at least a cup (unpacked) of cilantro leaves that you’ve separated from the thicker stems.

Next, a clove of garlic: this packs some heat, so choose the size wisely.

Squeeze in the juice of one lime wedge and one lemon wedge.

Season with salt and pepper, and finally, a hit of olive oil—about 1 to 2 tablespoons.

Pulse the whole gang to your heart’s content, pour the cool speckled sauce into a sealable container, and refrigerate for a week or so. It won’t last long though, once you realize it goes with just about anything. Tacos! Pizza! Burgers! Your favorite pair of jeans!

I'm curious about trying this method with other herbs. There's currently an overgrowth of parsley in our backyard, and I'd hate to see it go to waste. Stay tuned....

Happy drizzling,

Megan