5 Ingredient Cilantro Blender Sauce Recipes

QUICK CILANTRO LIME SAUCE (5 MINUTES!)

Steps:

• Chop the cilantro as finely as possible. Juice the lime.
• In a medium bowl, mix the cilantro and lime juice with the Greek yogurt, mayonnaise, sugar, garlic powder, onion powder, dill, salt and pepper. (Alternative: You can blend all ingredients using an immersion blender or in a food processor if you'd like a smooth, light green sauce.) Eat immediately or refrigerate until serving.

5-INGREDIENT PEANUT BLENDER SAUCE

Steps:

• Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it's too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.)
• Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.

CREAMY CILANTRO PESTO SAUCE

Steps:

• Blend cilantro leaves, cream cheese, artichoke hearts, green onions, basil, jalapeno pepper, lemon juice, and salt in a blender until smooth.

5-INGREDIENT CASHEW CREAM BLENDER SAUCE

Steps:

• Combine the cashew butter, lemon juice, garlic, mustard, hot sauce and 1/3 cup warm water in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it is too thick, add more water, a tablespoon at a time, and blend until the sauce is the consistency of thick pancake batter. (Depending on your brand of cashew butter, you may need to add up to 3 tablespoons of water.)
• Transfer to a bowl. Season with salt and more hot sauce if using. The sauce can be refrigerated in an airtight container for up to 5 days.

5-INGREDIENT CHICKEN PESTO SOUP

Steps:

• Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
• Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
• Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.