cle-ann's coriander mojo sauce
Ever felt like your dish was missing something zingy, fresh and herb-y but you couldn't put your finger on it?
Our in-house culinary rockstar, Cle-ann Stampolidis, has got you sorted with her Coriander Mojo Sauce. The secret? A liberal glug of Early Harvest Picual EVOO, of course!
- Author
- Cle-ann Stampolidis, chef & food stylist
- Category
Sauces
Ingredients
- 1 large bunch coriander, (approx 1 tightly packed cup)
- 2 medium garlic cloves
- 2-4 tbsp Mount Zero Early Harvest Picual Extra Virgin Olive Oil
- 2 tsp sherry vinegar
- 1 tsp ground cumin
- Mount Zero Pink Lake Salt, to taste
- Freshly cracked black pepper, to taste
Directions
- Remove the coriander roots, and wash stems and leaves once or twice in plenty of cold water (it can be very sandy, so wash well).
- Place coriander in a salad spinner or wrap it in a clean tea towel and gently roll it up to remove excess water.
- In a food processor add coriander, garlic, Early Harvest Picual EVOO, vinegar, and cumin and season well.
- Blend until smooth or to your liking. Add more EVOO if needed.
- Enjoy spooned over meats, seafood, vegetables or anything else that you think requires a bit of mojo!