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  • annaelizabethrossi


Original recipe by @annarossiofficial


1 bunch of cilantro, about 2 heaping cups of well rinsed leaves and stems

⅓ cup shallot, minced and divided

3 cloves garlic, coarsely chopped

½ cup extra virgin olive oil

¼ cup lime juice (red wine vinegar is also nice)

1 tsp kosher salt

¼ tsp Aleppo pepper


  1. Coarsely chop cilantro, leaves and stems. Reserve about ¼ cup and place the rest in a small food processor.

  2. Add shallot, reserving about 2 TBS.

  3. Add garlic, extra virgin olive oil, lime juice, salt and pepper. Pulse/blend on high for about 20 seconds or until smooth. Taste. Adjust seasoning with more salt, pepper and lime juice if necessary.

  4. Pour into a small bowl and stir in reserved cilantro and shallot. Serve at room temperature with grilled meat and veggies.

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