This spicy green sauce is as full of flavor as it is of color. Use it raw as a dip with falafel, vegetables, sandwiches and wraps. Add a fresh dollop to soups, rice, pasta, or egg dishes for an extra spicy boost of flavor. It also works wonderfully as a marinade on meat or fish. Covered with a thin layer of olive oil, it will keep up to two weeks in the refrigerator. It's also vegan, gluten-free, low sugar, and low sodium, making it perfect for almost any diet.

Prep Time:
15 mins
Total Time:
15 mins
10 servings


  • 1 ounce flat-leaf parsley, stems removed

  • 1 ounce fresh cilantro, stems removed

  • 2 cloves garlic

  • ¼ lemon, juiced and zested

  • 3 green bird's eye chile peppers, stems removed

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground coriander

  • salt and pepper to taste

  • 2 ice cubes

  • ¼ cup extra-virgin olive oil, or as needed


  1. Wash and dry the parsley and cilantro.

  2. Combine parsley, cilantro, garlic, lemon juice and zest, chiles, cumin, coriander, salt, pepper, ice, and 2 tablespoons olive oil in a food processor fitted with a blade. Blend until a smooth paste is achieved, adding more oil as necessary.

  3. Cover and refrigerate at least 1 hour before serving to allow flavors to meld.

Nutrition Facts (per serving)

59 Calories
6g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 59
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 20mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g
Vitamin C 40mg 198%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 83mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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