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Cilantro Lime Oil - perfect to finish a soup or use as a dipping sauce
A small amount of intense oil for garnishing soups & other items

Simple little garnishing mixtures like this Cilantro Lime Oil are a great way to add a little flavor and brightness to all kinds of things.

Cilantro Lime Oil - perfect to finish a soup or use as a dipping sauce
Cilantro Lime Oil – perfect to finish a soup or use as a dipping sauce

I drizzle it on my Red Lentil Soup with Coconut & Curry, but Cilantro Lime oil can go over all kinds of soups, be drizzled over croutons before baking or sauteing, used as a cooking oil or a dip for bread. The sky’s the limit.

You might even want to dip tortilla chips or fries in it. And if you add a bit more olive oil and a little vinegar, you’ve got yourself a salad dressing.

Cilantro Lime Oil - perfect to finish a soup or use as a dipping sauce
Cilantro Lime Oil – perfect to finish a soup or use as a dipping sauce

Maybe you’ll want to take this same concept and bend it to your taste. It’s a little like a bright citrusy Chermoula or a Chimichurri, and you can use whatever citrus you like and any herbs you want. Spice it up with a few red pepper flakes if that’s your thing.

Save time and money on recipes like this by growing your own herbs. If you’re in a cold climate, bring them indoors in the fall, then replant in the spring. Even if you kill off a plant, a plant generally costs less than a packet or a bundle at the grocery store.

Cilantro Lime Oil - perfect to finish a soup or use as a dipping sauce
Cilantro Lime Oil – perfect to finish a soup or use as a dipping sauce

Cilantro Lime Oil

  • Servings: 1/4 cup
  • Difficulty: easy
  • Print

  • 1 handful of cilantro or cilantro and parsley (or other herbs if you’d like)
  • 1 small clove garlic, smashed & minced
  • zest and juice of 1/2 lime
  • 2 – 3 tablespoons olive oil
  • salt & pepper, optional

In a blender, add a cilantro, garlic and the zest & juice of the lime. Pulse. Add two to three tablespoons of olive oil, enough to thin to desired consistency and whir until herbs are in small bits. Add salt & pepper if desired.

Feel free to add a few red pepper flakes or spice this up in any way you wish.

This makes a small amount of intensely flavored oil. Recipe may be increased.

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
  • Follow my 12 Strategies – You’ll see them on the upper drop-down menu of every page and how I apply them, below.
  • Don’t get discouraged. Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.

Kitchen & Cooking Hack:

 

Grow your own herbs – bring them inside during winter – photo from outdoor.com

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I’ll be posting this recipe at Fiesta Friday #206, co-hosted this week by Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens.

 

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17 Comments on “Cilantro Lime Oil

  1. Hi Mollie! I’m in the camp that loves loves cilantro! (I know there are cilantro haters out there). So this looks delicious and so useful!! thanks for another good one! xox

    • I have to be careful with it. I’ll taste a piece of it before I buy it. It it’s not green and fresh, it makes a world of difference to me. But if anyone is a hater this is good with just about any fresh herb.

      • You’re so right about freshness Mollie!! One summer we planted cilantro, but it didn’t last that long– so I’m back to depending on the market! Happy Weekend! xo

  2. This is such a great idea! This dressing would perk up anything it touches, I’d love some of that at hand at all times.

  3. Simple and lovely Mollie…inspires me to start my herbs and oil batches I try to keep on hand. Adding a little mint makes the taste and aroma very good. Thanks for the share and inspiration 🙂

  4. This would be great in a salad dressing. When stored, how long does the cilantro flavor remain? (I mean, assuming one doesn’t use it all immediately, which would also be tempting…)

    Thanks for bringing this to Fiesta Friday!

    • You’d be doubling probably if you wanted to store any and I’ve only kept it for about a week and it was fine. It kept it’s flavor amazingly well. I have heard of, but not tried, storing herbs in the freezer in olive oil – made into little ice cubes. The oil’s supposed to preserve the compounds..

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