I think that meals are only good as their sauce. This macro-friendly cilantro pepita sauce is a new favorite! I think there are still those who think eating healthy means eating plain. NO THANK YOU. It’s my mission to make macro-friendly food that tastes delicious and UN-macro-friendly. And one of the best ways to add flavor and wow to any dish is with a good sauce! Which is why I’ll never stop sharing. Haha.
What You’ll Need to Make this Cilantro Pepita Sauce:
- Dairy-free Forager sour cream or your favorite plain yogurt, or mayo
- Jalapeño
- Tomatillo
- Frozen garlic cube, or a fresh clove
- Bunch of cilantro
- Pepitas
- Red wine vinegar
- Kosher salt
How to Make Macro-friendly Cilantro Pepita Sauce:
The only thing better than a delicious sauce is a sauce that is deliciously easy to make. This cilantro pepita sauce is super easy, rich in flavor, and will fit ANYONE’S macros. You could probably drink it. It’ll hardly make a dent. And you can drizzle it on anything!
It’s fresh and herby, but a little Mexican-y. Grab your yogurt or sour cream, jalapeño, tomatillo, frozen garlic cube (or a fresh clove), bunch of cilantro, pepitas (toasted pumpkin seeds), red wine vinegar, and kosher salt.
Currently, I’ve been making this sauce dairy-free with Forager plant-based sour cream. It’s one of my favorite dairy-free products out there because it’s super subtle and light in flavor, making it an easy base for just about anything. It won’t have as much protein as a non-fat Greek yogurt of course, but it’s still super light, and perfect for building “macro-friendly” sauces.
If you don’t need a dairy-free option, feel free to use your favorite plain Greek yogurt or even mayo, or a combo of the two. If you swap for non-fat Greek yogurt, your macros will be just slightly lighter at 34 cal, 1.9 fat, 1.6 carbs, 2.7 protein. Your sauce will turn out a little thicker, so just thin it out with a little more vinegar if you’d like and it will hardly change a thing (macro-wise!).
Once you have all of your ingredients together, throw everything into your blender and blend until pretty smooth. I love using my Ninja IQ blender to make this macro-friendly sauce. It gets everything to the PERFECT texture—- especially my nightly shake.
Once your sauce is blended, it’s ready to slather all over everything! Enjoy!
Serving Suggestions:
This macro-friendly cilantro pepita sauce is the perfect complement for salads, tacos, rice bowls, and grilled meats!
Similar Recipes:
Macro-friendly Green Goddess Dressing
Spicy Peanut Ginger Vinaigrette
This cilantro pepita sauce s a great flavor boost to add to any meal. If you are looking for other healthy meal ideas, check out my cookbooks. They are all geared towards making healthy eating delicious and fun for everyone.
Also, come hang out with me on Instagram and TikTok! I’m always sharing new ideas. Meeting macros is way more fun when we do it together.
*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.
Macro-friendly Cilantro Pepita Sauce
Ingredients
- 1/2 cup Dairy free Forager sour cream or your favorite plain yogurt, or mayo (120 g)
- 1/2 Bunch of cilantro (20 g)
- 1/2-1 Jalapeño (15 g)
- 1 Tomatillo (40 g)
- 1 Frozen garlic cube, or fresh clove
- 2 Tbsp Pepitas (30 g)
- 2 Tbsp Red wine vinegar (30 g)
- 1/4 tsp Kosher salt
Instructions
- Blend everything until pretty smooth.
- Use on salads, tacos, rice bowls, and grilled meats!
Notes
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
Every time I make one of Lillie’s sauces, I ask myself why I don’t make them more often. So easy, so so tasty and you can throw it on anything. This one did not miss!
The flavor is delicious! But for some reason my recipe was SOOOO runny. It would have been better a bit thicker – it ran off my salad and sunk to the bottom of the bowl. Maybe I need to use less vinegar? I used avocado mayo but the rest of the recipe I followed exactly. Any suggestions?
How long will this stay fresh in the refrigerator