Cilantro Salsa Verde
Note: If nightshades are OK, raw jalapeño can be added for extra heat. Lemons can be substituted for the limes, parsley can be substituted for the cilantro (or use a combination), and one or a combination of other tender grees (such as baby chard, kale, arugula or other herbs) can be substituted for the spinach.
Source: recipes.latimes.com
Super easy
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Preparation time
Ingredients
For 1 Serving(s)
Dressing
- 1 bunch(es) cilantro (large stems removed)
- 5 ounce(s) raw spinach leaves
- 1/2 cup(s) olive oil
- 1/8 cup(s) water (more if needed)
- 2 clove(s) cloves garlic
- 1/4 teaspoon(s) kosher salt
- 2 whole limes, zest and juice
Cilantro Salsa Verde Directions
- Put the garlic, salt, lime juice and zest into a food processor, and process until the garlic is chopped up.
- Add the cilantro, greens and olive oil, and process until smooth.
- Add water as needed to achieve the consistency of sauce.
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