Cilantro Sauce
Author: Urban Paleo Chef
Prep time: 25 mins
Total time: 25 mins
A delicious, creamy Cilantro Sauce can be used as a dipping sauce, salad dressing, or over a baked chicken cutlet or steak!
  • 1 bunch of cilantro
  • 2 large garlic cloves, peeled and chopped
  • 1-inch piece of ginger, peeled and sliced thin
  • 1 tablespoon bone broth (or beef broth)
  • 4 tbsp coconut oil
  • 4 tbsp coconut butter
  • 1 teaspoon toasted sesame oil (or more, to taste)
  • 4 tablespoons pecan butter
  • 1 teaspoon honey
  • 1 cup coconut cream
  • sea salt to taste
  1. Thoroughly wash the cilantro stalks and leaves, then add to the blender. Alternatively you may use the best wheatgrass juicer.
  2. Add the coconut oil, coconut butter, honey, and coconut cream to the blender, then puree.
  3. Add diced garlic, pecan butter, sesame oil, bone broth, and a pinch of salt to the blender and puree.
  4. Peel the ginger and slice it finely, then add sliced ginger to the blender.
  5. Taste and add either more salt, more garlic, or more ginger, as needed.
This sauce is very stable and will last a long time in the fridge. Feel free to make up a big batch for the month, and then use it as desired throughout the month.
The sauce is delicious served warm or chilled. If you're eating it with vegetable chips or as a salad dressing, I would suggest warming it up first so that it's a thick liquid. Conversely, if you're serving it over meat or another hot ingredient, it may be more exciting to serve chilled!
Recipe by Urban Paleo Chef at