Adapted from a great little pizza place in Berkeley, California, this sauce is modeled after a delicious dipping sauce used on the Cheeseboard Collective's delicious daily special pizzas. The original recipe that I've modified can be found here. Basically like an Indian/Pakistani cilantro chutney, this sauce has just a touch of something extra. And it's gluten free and celiac friendly.
Besides drizzling it on pizza, you can also add it to grilled meats, use it as a spread in sandwiches, a sauce for tacos, or drizzled over your fabulously poached eggs in the morning. This sauce is beyond versatile, takes 20 minutes or less to make, is an awesome crowd-pleaser, and keeps in the fridge for around 3 weeks.
Go ahead and try it. Yes, you'll be hooked. And so will everyone else! :D
- 3 bunches cilantro with stems (washed)
- 1 bunch flat leaf parsley
- 3 serrano peppers (with seeds)
- 1 jalapeño pepper (with seeds)
- 3-4 cloves garlic
- 2 teaspoons rice vinegar
- 3 tablespoons dijon mustard (optional)
- juice of 1-2 limes
- juice of 1 lemon
- juice of 1 orange
- 1 1/2 cups olive oil
- 1/2 tablespoon black pepper
- 1 tablespoon agave nectar
- Puree everything together in a blender or food processor except one bunch of cilantro.
- Add more serranos, jalapenos and lime juice to taste.
- Remove the stems of the third bunch of cilantro, and puree this in the mixture until it is finely chopped.
- Store in an airtight container in the fridge. Mix before serving.