I seriously struggled with what to call this Turmeric Cilantro Magic Sauce. It’s not quite a chimichurri, way too far away from a pesto, and a bit different than what I would consider a green sauce.
What it is though, is good. On everything. No joke.
Broken record alert. I say this all the time but I am always looking for ways that we can eat more turmeric. I am in the cilantro fan club and since we are growing quite a bush of it at our garden, it became obvious to me that I need to work on some kind of quick summer sauce combining the two.
So far, we have eaten it on eggs, chicken, London broil, as a spread on a sandwich and of course, on fish. That is, right behind on eggs, my current favorite way to consume this sauce. If you can get your hands on some fresh wild Alaskan salmon or cod, this is a must!!!
This takes minutes to whip up (hello food processor or blender) and will add so much flavor to your summer meals.
NOTES:
- You can substitute another fresh herb like basil, flat-leaf parsley or Thai basil if you are not into cilantro.
- I like to keep this in the fridge and use it up within 3 to 4 days.
Did you make this recipe? Please give it a star rating below!
This turmeric sauce is loaded with cilantro, garlic, lemon, and spices. An incredible addition to any dish. Use on meats, veggies, grains, and more!
- 1/2 cup extra virgin olive oil
- 3/4 teaspoon turmeric
- 4 medium cloves garlic crushed
- 2 1/2 ounces fresh cilantro leaves
- 1/2 large lemon juiced
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 10 to 12 turns freshly ground black pepper
- Heat a small pan over medium heat. Once hot, add olive oil and then turmeric. Cook for about 1 to 2 minutes, stirring constantly, until turmeric is fragrant. Remove from heat and allow to cool before proceeding.
- Add garlic and cilantro leaves to the bowl of a food processor fitted with the chopping blade (or a high-powered blender) and process until finely chopped.
- Add remaining ingredients and cooled turmeric oil. Pulse until well combined. You may need to scrape down the sides a couple of times to make sure all of the ingredients are incorporated.
- Store in a tightly sealed glass jar and Enjoy!
Recipe Makes approximately 1 Cup OR 8 Servings
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Sounds fantastic! I’m continually searching for better approaches to incorporate turmeric in my eating regimen.
Absolutely loved this. I featured it in my meal plan this week – check it out! https://www.mictomacro.com/blog/2018/2/26/weekly-meal-plan-turmeric-detox
So happy you loved it!
Going to try this soonest.
OMG I’m going to try this for my husband this weekend. Thanks a bunch!
Hope you both love it!
Do you use fresh tumeric or powdered tumeric?
You could use either Pat!
Your turmeric sauce is ready to be served as an accompaniment to protein.
Awesome! Hope you loved it 🙂
I tried this tonight on pan seared salmon…soooo good! I can’t wait to try the leftover magic sauce on eggs and boneless skinless chicken breast tomorrow. I was slightly concerned that the fresh cilantro was going to be expensive like some of the other fresh herbs, but a .99 cents sprig of cilantro got me the entire 2.5 ounces of cilantro leaves that I needed for the recipe. Well worth trying. I’m so glad to have found this website!
I cannot wait to try this! How long do you think this would last in the fridge? Do you think it would freeze okay?
Thanks!
I haven’t tried freezing it Alice but I think it would freeze just fine for at least a month – I would recommend freezing in an ice cube tray and popping them into a freezer bag for quick use 🙂
Awesome! I will give it a try! Thanks!
I bought fresh organic cilantro from the CSA I belong to. I received so much I looked for recipes that use a lot of cilantro and that’s how I found this recipe. The recipe calls for 2 oz of cilantro. Converted this is only 1/4 cup. I also am not sure I heated the Turmeric long enough. I heated it for about 2.5 minutes and got the aroma. The sauce turned out very loose. So, I decided to put more cilantro in to the thickness that I like. I have yet to try it with something but the pepper seems to be overpowering and I don’t taste much of the cilantro. I’m wondering if I did something wrong with the amount of ingredients. I’m still really excited to try this with dinner tomorrow night.
Hi Mary – the recipe calls for 2.5 ounces of cilantro leaves only – any chance you used stems? That is the only thing I can think of that would make it really loose. How did it work out after you added more cilantro?
I loved the sauce. It turned out really well and was yummy to dip veggies in, use in a salad as dressing, etc. I probably did put stems in … but loved every bit of it.
Thanks for the feedback Mary and I’m so glad you loved it!
If I understood you correctly you used 1/4 cup, not 2-1/2’oz by weight? That would make a huge difference!
Hi Jean! Actually I used 2 1/2 ounces. If you want a more mild flavor of cilantro, start with half and add to taste!
Made this tonight to have on my tilapia. Fantastic! Used lime instead of lemon because that’s what I had on hand. Ended up with it on my fish and my noodles. Thank you!
Love the idea of swapping lime for lemon Brandi – so glad you liked it and thanks for taking the time to let me know!
Sounds excellent! I’m always looking for new ways to include turmeric in my diet.
Thanks Sylvie!
mmm I like it! That looks delicious! I cant wait to try that out! thank you
Hope you love it Amanda!
I am a big proponent of eating turmeric to cure all the things, so I’m pretty sure I need to keep this sauce on hand at all times!
Me too Joanne! It is unbelievable on eggs 🙂
This is a great sauce Alyssa. And I totally agree with getting more turmeric in.
I actually saw a recipe the other day that used fresh turmeric and mango in a smoothie.
Keep up the great posts!
Wow Rosemary, that sounds so interesting! Thanks 🙂
This looks seriously good!
Thanks Wendy! I am a little bit obsessed with it right now 🙂
This looks delicious! How did you cook the salmon?
Hi Rebecca – simple in a saute pan with salt, pepper and a bit of oil!
Must try this one for sure
thank you for sharing
Enjoy Barbara – hope you love it!
Considering the ingredients, I would definitely call this “green chutney”.
Love that – Green Chutney is a good name John!
Or Tumeric Cilantro Chutney? Cannot wait to try this!
Good name Lola! Hope you like it 🙂