Cumin-Herb Sauce



  • ½ cup cilantro leaves
  • ½ cup dill fronds
  • ½ cup parsley leaves
  • ⅓ cup water
  • ⅓ cup lime juice
  • 2 tablespoons honey
  • 2 tablespoons ground cumin
  • 1 cup canola oil


Prepare an ice bath. In a blender, purée all the ingredients, except the oil, until smooth. With the motor running, slowly stream in the canola oil. Purée until emulsified. Transfer to a bowl and place over the ice bath to cool. Use immediately or store in an airtight container in the refrigerator for up to 2 days.


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