Coriander Sauce (Cilantro Pesto)

Ed and I first had a sauce similar to this over cod at Sol Azteca in Boston back in the early 1970’s. “Cilantro pesto” has since become trendy and versions can now be found in many cookbooks. This is my version, a result of trying to second-guess Sol Azteca

Note: More commonly in the U.S. the fresh herb (leaves and stems) are referred to as "cliantro" and the seeds as coriander. In Mexico and South America the fresh herb is often referred to as "fresh coriander"

Puree in blender or food processor:

1 c fresh coriander leaves
4-5 canned green tomatillos (optional and I generally now omit)
2-3 green chili, roasted and skinned
2 cloves garlic
3 T olive oil
Juice of 1 lime (2T/1 oz)




This sauce, like (Basil) Pesto Sauce may be frozen in an ice cube tray wrapped tightly in plastic wrap and thawed in small quantities.

FISH WITH CORIANDER SAUCE

Place a coating of sauce over the fish (white fish or salmon) and bake according to fish type and thickness. Serve with additional sauce.

CHICKEN WITH CORIANDER SAUCE

Marinate boneless, skinless chicken breasts in

1 part olive oil
2 parts lime juice
Cumin to taste

Grill until done and then serve topped with the coriander sauce.

PORK WITH CORIANDER SAUCE

Marinate boneless pork loin cutlets in

1 part olive oil
2 parts lime juice
Cumin to taste

Grill until done and then serve topped with the coriander sauce.

FREEZING THE PESTO

When freesing, I put the pesto in a flat container (one in the photo is

 3.5" x 6" x 1.5") then as the mixture begins to harden I score into 1 ounce servings which are easy to break off to use in a recipe.






Reviewed  5/10/2022

Revised 6/8/2023 - Freezing note added