Ingredients
Equipment
Method
- Prepare the fresh ingredients: Rinse the coriander well under cold running water to remove any dirt or grit. Pat it dry with a clean kitchen towel or paper towels. Trim off any tough root ends, then roughly chop both the stems and leaves — you’ll use the whole lot for maximum flavour. Peel the garlic cloves, and if you want a milder garlic kick, you can slice them in half and remove the inner green germ. Peel and roughly chop the red onion or shallot.
- Add to the blender: Place the chopped coriander, garlic, onion or shallot, red chillies (or dried chili flakes if using), oregano (dried or fresh), and the white wine vinegar into the bowl of a blender or food processor.
- Start blending with part of the oil: Pour in about half of the olive oil to help the blades move and begin to bring everything together. Pulse in short bursts rather than running the machine continuously — this gives you better control over the final texture.
- Adjust texture and flavour: Once the mixture begins to come together, check the consistency. If you prefer it chunkier, stop blending sooner; for a smoother sauce, pulse a little longer. Add salt and freshly ground black pepper to taste.
- Stir in the remaining olive oil: Transfer the mixture to a bowl and stir in the remaining olive oil by hand. This step helps preserve a fresher, less “processed” flavour and gives the sauce a more balanced texture.
- Rest and let the flavours develop: Spoon the sauce into a clean jar or container. Let it sit at room temperature for at least 20 minutes before serving to allow the flavors to meld. For an even richer taste, cover and refrigerate for a few hours or overnight — the sauce will keep for up to a week in the fridge.
- Serve and enjoy: Serve this vibrant coriander sauce as a dip for bread, a drizzle over grilled meats or roasted vegetables, or as a zesty topping for tacos, fish, or grain bowls.
- Tip: If the sauce thickens too much after refrigeration, simply stir in a splash of olive oil before serving.
Bom Appétit! Or should we say, "¡Buen provecho!" 🥄✨