Go Back
–+ servings
Culantro leaves, garlic cloves, whole red Thai chilies and a small white dish with a green sauce, all sitting on a pretty wood board. There's a nutcracker in the foreground who looks like a chef.

Culantro Pesto | Asian Crack Sauce

Stacey Mincoff
This Asian Crack Sauce is spicy and garlicky with Chinese five spice, sesame oil and fish sauce, you’re going to want to put it on everything, so make a double batch. 
Print Recipe Pin Recipe
Total Time 10 minutes
Cuisine Asian
Servings 1 Cup
Calories 1098 kcal

Equipment

  • Food Processor

Ingredients
 
 

  • 4 Ounces Culantro (about 2 cups fresh)
  • 5 Teaspoons Garlic (about 5 large cloves)
  • 1/2 Teaspoon White Pepper (ground)
  • 1/2 Cup Canola Oil
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Teaspoon Honey (mirin, sugar or sweetener of choice)
  • 1 1/2 Teaspoons Thai Red Chili (or more if you want it spicier)
  • 3/4 Teaspoon Fish Sauce
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Chinese Five Spice
  • Salt and Pepper to taste

Instructions
 

  • Purée all ingredients with a food processor. Sometimes I add additional chopped Thai red chilies after it’s been puréed just to see bigger bits in the mix. Pour into a jar and store in the refrigerator – it will last for about a month if you don’t devour it before then. Tastes great on just about anything.

Notes

Culantro is most commonly found in Asain, Latin or International markets, but if you can't find it, you can substitute cilantro. However, you might want to add more since culantro has a stronger flavor than cilantro. 

Nutrition

Calories: 1098kcalCarbohydrates: 19gProtein: 4gFat: 115gSaturated Fat: 9gSodium: 410mgPotassium: 651mgFiber: 4gSugar: 8gVitamin A: 7739IUVitamin C: 58mgCalcium: 116mgIron: 3mg
Keyword Asian Crack Sauce, Culantro Pesto, Quick and Easy
Tried this recipe?Let us know how it was!