Mold Detox Friendly Cilantro Lime Green Sauce
Bright, herby, and punchy with citrus, this blended green sauce comes together in under five minutes and makes just about everything taste more alive. Fresh cilantro is the backbone here — a powerhouse herb that's naturally antifungal and a cornerstone of many mold-conscious eating plans — paired with freshly squeezed lime juice that brings real acidity without any of the additives hiding in bottled dressings. Garlic and jalapeño add depth and a gentle kick, while extra-virgin olive oil gives the sauce a silky, pourable body that clings beautifully to whatever you drizzle it over. A pinch of cumin rounds everything out with warmth, and optional flat-leaf parsley can stretch the green flavor even further if you have it on hand. Every single ingredient is whole and unprocessed, which matters a lot when you're being careful about what goes into your body. The recipe makes enough for six servings and keeps in the fridge for up to three days, so you can prep it once and use it all week on proteins, roasted vegetables, or grain bowls. Clean eating rarely tastes this vibrant.
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Learn more →Ingredients
6 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 jalapeño, seeds removed for mild heat or kept for more
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 2 cloves garlic, peeled
- ¼ cup extra-virgin olive oil
- 2 tbsp water
- ½ tsp ground cumin
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ cup fresh flat-leaf parsley leaves (optional)
Instructions
- 1
Combine the cilantro, lime juice, jalapeño, garlic, olive oil, water, cumin, salt, and black pepper in a blender or food processor. Add the parsley, if using.
- 2
Blend on high until the sauce is smooth and uniformly green, about 30–45 seconds, scraping down the sides once halfway through.
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