A zippy and bright creamy Cilantro Sauce recipe, perfect for marinating, drizzling, dipping, and just generally brightening up anything it's used on.

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1 bunch cilantro, washed, dried and leaves picked (about 2 cups packed cilantro leaves or 30 grams)
1 green onion, cut into 1” pieces
1 small clove garlic
2 tablespoons fresh lime juice, more as needed
1 tablespoon olive oil
1/2 teaspoon coarse kosher salt, more as needed
1/2 jalapeño pepper, seeded (optional)
1/2 cup plain Greek yogurt
1/4 cup mayonnaise or sour cream
pinch of sugar (optional)

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In a blender or food processor, blend all of the ingredients together until smooth.
Taste and adjust seasoning, adding more salt and lime juice as needed to balance the sauce.

Be sure to wash your cilantro well.

Pickled jalapeño can be substituted for fresh jalapeño, or omitted all together.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.