Instructions

• Place 1 cup roughly chopped cilantro (about one bunch), 1/4 cup extra virgin olive oil, 2 tablespoons lime juice, 1 peeled clove garlic, 1 teaspoon honey (or agave syrup for vegan), and 1/4 teaspoon salt into a small food processor or blender.
• Secure the lid and pulse or blend until the mixture is smooth and evenly combined, stopping once or twice to scrape down the sides with a spatula.
• Transfer the cilantro sauce to an airtight, non-reactive container and refrigerate until ready to use. Best eaten the same day or within 2 days; will keep for up to 5 days.
• Makes approximately 1/2 cup cilantro sauce.