When we renovated our backyard last summer, we insisted upon planting an herb garden right outside of our kitchen. Before long we had four types of basil at our fingertips, heaps of Italian herbs and two varieties of mint to choose from. We totally struggled, however, to keep cilantro alive! For whatever reason, this wirey herb just wouldn’t cooperate and so we eventually gave up started buying big heaping bunches of it every time we head to the store instead.
I love cilantro’s flavor on just about everything (sprinkled onto eggs, blended into our green smoothies, in curries, as a garnish, etc.), but what really keeps me coming back are it’s cleansing benefits. Alongside it’s high nutrient density, cilantro has been known to bind to toxic metals such as aluminum and mercury, loosen them from tissue, and aid in their elimination from the body. For this reason, I do my best to incorporate it into my diet as much as possible.
I can’t take too much responsibility for this recipe because 1) my mom makes this all the time and 2) it’s so darn simple, but I beg of you to make it the next time you want a quick and easy Mexican-style dressing or dipping sauce.
On this particular evening we paired the dressing with sweet potato + black bean tacos, but I like to keep the leftovers to drizzle on top of eggs or use as a taco salad dressing the next day.
1/2 cup olive oil
juice of 1 large lime
generous handful of cilantro (with stems)
jalapeno (I used 1/2 inch slice)
pinch of salt