Vegan Coriander Sauce (Molho de Coentros)
Molho de Coentros is one of Portugal’s most beloved fresh sauces: bright, zesty, and packed with aromatic coriander, garlic, and olive oil. This naturally vegan recipe uses no animal products, dairy, or eggs — keeping the vibrant, sharp, and refreshing flavour that pairs perfectly with grilled vegetables, potatoes, rice, pulses, or toast. It is quick to make and tastes best fresh.
Shared by mina
Time
5 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 1 large bunch fresh coriander (leaves and tender stems, roughly chopped)
- 2–3 garlic cloves, finely minced or crushed
- ¼ small red onion or shallot, very finely diced
- 80–100 ml extra virgin olive oil
- 1 tbsp fresh lemon juice or white wine vinegar
- ½ tsp sea salt,, Freshly ground black pepper to taste
- Optional: pinch of chilli flakes or a little water for a thinner consistency
👩🍳 Instructions
- 1
Chop: Place coriander, garlic, and onion/shallot on a board and chop together very finely — or pulse briefly in a blender/chopper for a smoother texture.
- 2
Mix: Transfer to a small bowl. Whisk in olive oil, lemon juice, salt, pepper, and any optional chilli or water.
- 3
Rest: Let sit for 10 minutes at room temperature so the flavours blend and deepen.
- 4
Serve: Drizzle over dishes, use as a dip, or stir into rice and stews. Best made fresh, but keeps for up to 2 days in the fridge in a sealed jar.