This easy 5-minute cilantro yogurt sauce is great as a marinade, sauce, or salad dressing!
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I’m what we in the biz (the food biz, but also probably your biz and my neighbor’s biz and literally every other biz ever) like to call “behind schedule.”
We’re working on some big, fun, exiting things over here, and in the middle of working on those big, fun, exciting things, I kinda-sorta forget to do other things.
Like, y’know…post new recipes. Or eat lunch. Or clean my apartment. Or, erm, shower. (Don’t ever let anyone tell you entrepreneurship isn’t filled to the brim with glitz and glamour).
Exhibit A: I was supposed to share this easy-peasy-lickety-splickity cilantro yogurt sauce liiiiiiiiiike three weeks ago as a perfect end-of-summer recipe.
…my bad.
But I’m sharing it today! Because you neeeeeed this five minute cilantro dressing in your life.
We’re keeping it simple with fresh cilantro + lemon or lime juice + garlic + salt and peppaaaaaa + Greek yogurt. But you could totally swap the cilantro for other herbs, add some walnuts or pistachios, or even (gasp!) ADD AN AVOCADO.
This cilantro yogurt sauce keeps well in the fridge for a week or so, and we use it on everything from salads to tacos to chicken to fish to more tacos. Whip it up on the weekend while you’re doing meal prep (huzzah for meal prep!) and keep it on hand for quick meals during the week.
It’s also verrrry forgiving, so feel free to play around with the ingredients and amounts! Just taste as you go until you find a lovely, bright, perfect-for-your-palate balance.
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A quick and easy cilantro yogurt sauce – great for meal prep and tasty on salads, veggies, chicken, fish, and more!
Ingredients
- 3 cups fresh cilantro
- 1 cup plain Greek yogurt
- 1 clove garlic, peeled
- 1 Tbsp. lemon juice
- salt and pepper to taste
Instructions
- Place all ingredients in a food processor. Process until sauce is relatively smooth, about 30 seconds. Scrape down the sides of the food processor bowl and pulse again to form a smooth sauce.
- Taste and add seasonings (salt, pepper, lemon juice) as necessary. Serve immediately or store in the fridge for up to a week.
Notes
Use this sauce as a salad dressing, a marinade for your favorite protein, or a sauce on pastas, grilled chicken, and veggies.
It’s fine to use the cilantro stems here (not just the leaves!) – the stems are soft and will break down fine in the sauce.
Store in an airtight container in the fridge for up to a week.
This recipe is very forgiving – play around to see what you like! You could swap the herbs, increase or decrease the yogurt and citrus, add an avocado, or add pistachios or walnuts to the mix for some fun variations.
Serve with slow cooker shredded chicken, black bean breakfast tacos, chorizo breakfast hash, and more!
Used this as the ‘mayo’ for chicken salad. perfect as is, and for my personal side of the table, a drop of tobasco was crowning glory.
★★★★★
I haven’t made the pesto or yogurt sauce yet. I love cilantro and am excited to try these. Thank you.
my sister told her son she would make the cupcakes for his wedding. AAAAhhh! He says there might be 150 people. I reluctantly told her I’d help. Is this possible for amateurs to pull off? Of course they are dreaming of several flavors and a professional look. I watched your videos on freezing individually wrapped cupcakes, is that crazy for this many cupcakes? And shouldn’t we make minis?