Ingredients:

  • 2 tightly packed cups fresh cilantro, stems and leaves included
  • 0.5 cup plain Greek yogurt
  • 0.5 cup sour cream
  • 2 large limes, juiced
  • 2 cloves fresh garlic
  • 0.5 teaspoon kosher salt
  • 1 small jalapeño, seeded
  • 0.25 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil

Instructions:

  1. Wash and dry. Rinse your 2 cups of cilantro thoroughly and pat it bone dry with a clean towel.
  2. Prep the base. Squeeze the juice from your 2 limes into the blender jar first.
  3. Add aromatics. Throw in your 2 cloves of garlic and the seeded jalapeño.
  4. Spice it up. Add the 0.5 tsp salt and 0.25 tsp cumin directly into the liquid.
  5. Add the greens. Stuff the 2 cups of cilantro (leaves and stems) into the jar.
  6. Incorporate dairy. Spoon in the 0.5 cup Greek yogurt and 0.5 cup sour cream.
  7. Final touch. Pour in the 1 tbsp extra virgin olive oil.
  8. Pulse to start. Hit the pulse button 5 times until the leaves are roughly chopped and submerged.
  9. The high speed blitz. Blend on high for 30 to 45 seconds until the texture is completely velvety and neon green.
  10. Taste and adjust. Dip a clean spoon in to check for salt or lime until the flavor pops and tingles on your tongue.