This is one of those fab dressings that goes with so many things, we have it poured over roast chicken pieces, salads, barbecued meat and roast vegetables.
I delight in the fact that some of the vibrancy of the sauce comes from a sneaky handful of spinach leaves, what the boys don’t know won’t hurt them!
Ingredients
a large bunch of coriander, around 70g
1 cup firmly packed baby spinach
1 green chilli, deseeded
1 garlic clove, peeled and roughly chopped
juice of 1 lime
60-80mls olive oil
salt and pepper
Method
In a food processor, whizz the coriander, spinach, chilli and garlic.
Pour in the lime juice and with the motor running pour in enough oil to get it to the consistency that you are after.
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Hi, is the spinach use raw or do I need to blanch it?
Thank you.
Hi The Servant, it’s just raw baby spinach leaves, hope you enjoy this dressing, we love it! 🙂 Ros
So true!
Thanks Nivedita! 🙂 Ros
I’m definitely going to try this! Thanks for the post!
My absolute pleasure mommyusage, enjoy! 🙂 Ros
Ooh this would be nice on a kofta meatball kebab/wrap! Even stirred through some Greek yoghurt. Yum!
You are right Cathy, perfect with kofta! 🙂 Ros
Reblogged this on Recipe Dreams.
Thanks for the reblog Javy! 🙂 Ros
Cilantro is such a great herb. Many people don’t care for it, but it is a huge part of San Diego style Mexican food.
Here we call the leaves cilantro, but the dried seeds coriander.
Hi Joshua, thanks for letting me know about your variations with coriander/cilantro, I’m a huge fan of Mexican food having lived in Texas for a while, I had never seen so many varieties of chillies in my life! 🙂 Ros
This sounds divine and so useful!
Thanks Holly, it really is lovely with so many things! 🙂 Ros
This will be a great way to use some of that coriander I’ve got growing in my garden. Looks delish! Gina
I’ve just planted my coriander out this spring Gina, fingers crossed I’ll have a crop come October! 🙂 Ros