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Creamy Cilantro Sauce

Sometimes with dinners I find myself in a rut of grilled/sautéed chicken or fish alongside veggies and some sort of grain. Healthy? Absolutely. Boring? Most definitely. That being said, these types of meals come together quickly and require little to no brain use. When variety is needed and I have a little bit of brain use available, sauce is always the answer!

“A little” being the operative phrase. Literally, this sauce only requires you to press “power” on your food processor. Once it’s together, stir it into brown rice or quinoa (with black beans for a protein packed vegetarian meal) or spoon over chicken, fish, or beef. In the photo above you’ll see I used it as a burger condiment and below I spooned some over a pepper, tomato and cheddar omelette.

Maybe you’re not looking for a whole meal’s worth of “first time” culinary adventures, but some sauce? That’s like, SO no big deal. Also, let me just apologize for those of you who hate cilantro but read homebeccanomics; there’s been a lot of it lately. I will apologize, but I won’t swear off the green goodness. Did you know it grows heartily into the fall?

Creamy Cilantro Sauce

Makes about 1 cup

1 bunch cilantro leaves (3 loosely packed cups)

1 jalapeño, seeded and chopped

1/3 c. 2% plain Greek yogurt

2 tbsp. light or low fat mayonnaise

juice of 1 lime

1 tbsp. water

1/4 tsp. kosher salt, and more to taste

1. Pulse cilantro and jalapeño in food processor until finely chopped.

2. Scrape down the side of the canister and add remaining ingredients. Puree until smoothly blended, scraping down the sides once or twice.

3. Best used immediately but may store in an airtight container in the refrigerator for several days.