Cilantro Sauce

5 minutes to assemble
1 cup
5 minutes to assemble
1 cup
This Thai adaptation is a hybrid between an Argentinian Chimichurri sauce and an Italian Pesto with Asian ingredients. Cilantro, Fish Sauce and anise give it a distinctly Thai flavor that is good on all grilled foods, especially beef, seafood and chicken.


  • 1/2 cup olive oil
  • 1/4 cup rice vinegar
  • 1 tablespoon minced garlic
  • 2 teaspoons Fish Sauce
  • 1/2 teaspoon each crushed red pepper and anise seeds
  • 1/4 teaspoon salt
  • 1/2 cup firmly packed Thai* or Italian basil
  • 1 cup firmly packed cilantro, washed and dried
  • *Omit anise seeds if Thai basil is used.


  1. Add oil, vinegar, garlic, Fish Sauce, red pepper, anise seeds, salt, basil and cilantro to a blender, in order specified. Blend until almost smooth. Some chopped pieces of cilantro are pretty. Serve as a condiment for grilled foods.

In This Recipe

Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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