Cilantro and Mint Sauce

Recipe and photo by Tami Ganeles Weiser Yield:  2 cups
Prep Time:  10 minutes Cook Time:  0 minutes

Cilantro and Mint Sauce

This sauce is one of the most versatile things I make, hands down. It’s a dipping sauce that can lean Indian or Latino; it can be tossed on hot pasta or used as a salad dressing; it can be added to miso soup or to guacamole.


1 large bunch fresh cilantro, stems and leaves

1 large bunch flat-leaf parsley, stems and leaves

½ small bunch fresh mint, stems and leaves

1½-inch piece fresh ginger, peeled and grated

Juice and zest of 2 lemons

½ jalapeño pepper (or more if desired), seeds, stems and ribs removed (see Kitchen Tip)

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil



  1. Combine the cilantro, parsley, mint, ginger, lemon juice and zest, jalapeño, salt, and black pepper in the bowl of a food processor or blender and pulse until the mixture forms a smooth paste.
  2. While the machine is running at medium speed, slowly drizzle in the oil through the feed tube, and blend until smooth and creamy.

Kitchen Tips

  1. This will keep in an airtight container in the refrigerator for about 3 days, but it will separate and should be reblended before using.
  2. The chemicals in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not-so-wonderful feeling if they get into your eyes—and can share the love with other foods on your menu. To avoid cross-contamination, avoid touching your face or eyes after cutting one.


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