Basil Cilantro Sauce Recipes

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AMY'S CILANTRO CREAM SAUCE

This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!

Provided by AMYKINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 4

Number Of Ingredients 9



Amy's Cilantro Cream Sauce image

Steps:

  • Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 7.1 g, Cholesterol 63.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 12.8 g, Sodium 867.7 mg, Sugar 2.2 g

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
½ teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

5-INGREDIENT CILANTRO BLENDER SAUCE

This sauce comes together in a flash and keeps in the refrigerator for up to four days. It's remarkably versatile and can be used on vegetables, meat, poultry or seafood as well as in salads, as a dip or even a sandwich spread or nacho drizzle. If you're not a fan of cilantro, you can substitute a combination of any other soft herbs such as parsley, basil and mint.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6



5-Ingredient Cilantro Blender Sauce image

Steps:

  • Combine the mayonnaise, cilantro, jalapeno, garlic and lime juice in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula.
  • Transfer to a bowl and season with salt. The sauce can be refrigerated in an airtight container for up to 4 days.

1/2 cup mayonnaise
2 cups loosely packed cilantro leaves
1 small jalapeno, stemmed and seeded
2 small cloves garlic, crushed
1/4 cup fresh lime juice
Kosher salt

ALL-PURPOSE GREEN SAUCE

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Provided by Melissa Clark

Categories     sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9



All-Purpose Green Sauce image

Steps:

  • Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
  • Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
  • Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

1 packed cup basil leaves
1/2 packed cup parsley leaves and tender stems
1/2 packed cup chopped chives
2 garlic cloves, peeled and smashed
Pinch of black pepper
1/4 cup plain Greek yogurt or sour cream
1/3 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

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