Fresh Cilantro, Basil, Lime and Soy Marinade and Sauce Recipe
Fresh Herbs, Garlic, Ginger and Pure Maple Syrup Make This Lime-Soy Cilantro and Basil Marinade Extra Special!
Marinating is a quick and easy way to turn even very simple ingredients into the star of any meal. This wonderful lime and soy herb marinade recipe with cilantro and basil is one of several in my culinary repertoire. The salty earthiness of the soy sauce, the vibrant flavors of fresh cilantro, basil, ginger root, garlic and onion, and the unexpected touch of sweetness from the pure maple syrup combine to create a lively marinade or sauce that's positively packed with delicious flavor. The lime juice is an acid that not only adds brightness but also tenderizes lean meat or poultry, and the canola oil and olive oil help seal in the food's moisture during cooking.
Banish Boring Meals by Marinating Your Favorite Foods
I usually make a marinated pork tenderloin once every week or two, but those meals are never boring because I enjoy coming up with quick, easy and delicious marinade recipes like this one, using fresh herbs, citrus, oil and other high-quality ingredients. This versatile lime-soy herb marinade is one of my husband's favorites, and it's terrific with many other foods besides pork. Use it to make marinated chicken, beef, tempeh or vegetables.
Use Part or All of the Prepared Recipe as a Sauce
This recipe also makes a delicious savory herb sauce. Reserve some of the prepared recipe for the sauce before using the rest as a marinade, or to prepare a standalone Lime-Soy Herb Sauce make only one-half or one-third of a batch. Simmer the liquid briefly in a saucepan and use it to top any type of protein or vegetable you wish.
Try drizzling it over broiled or grilled burgers, steaks, chicken or veggies, thick, room temperature tomato slices, or even hot garlic bread. It's especially good drizzled over lightly steamed, crisp-tender fresh asparagus.
Lime and Soy Herb Marinade / Sauce Recipe with Fresh Cilantro and Basil
This versatile recipe can be used as a fresh, flavor-packed marinade and/or a delightfully savory herb sauce that will make practically any protein or vegetable taste amazing.
How to Prepare This Versatile Lime-Soy Herb Marinade or Sauce with Fresh Cilantro and Basil
- 1/2 red onion, coarsely chopped
- 3 to 4 cloves of fresh garlic, crushed to a paste with a garlic press or sharp chef's knife
- 3/4 cup packed (total) fresh cilantro and/or basil leaves
- 1/4 cup canola oil
- 1/4 cup good olive oil
- 1 " piece of a knob of fresh ginger root, peeled and finely grated
- Juice and finely grated zest of 1 lime
- 1/4 cup soy sauce
- 1/3 cup maple syrup
- Freshly ground pepper
- Hot pepper sauce (e.g., Tabasco) or sriracha sauce, optional
- Add the roughly chopped red onion to the bowl of a food processor. Scrape the crushed garlic into the bowl. Pulse until the onion is finely chopped.
- Add the 3/4 cup of fresh herb leaves and pulse until they are finely chopped, stopping to scrape down the sides of the bowl several times, as needed.
- With the food processor running, gradually pour the canola oil into the chute in a very slow stream and process until the herbs are very finely minced, stopping to scrape the sides of the bowl as needed. Repeat with the olive oil.
- Add the finely grated ginger, lime zest, soy sauce, maple syrup, freshly ground black pepper to taste, and a little Tabasco or sriracha sauce to taste, if desired. Process the mixture until smooth, with just small specks of cilantro and basil visible.
- If using as a marinade, reserve approximately 1 cup of the liquid, then cover and refrigerate it until shortly before serving time. Pour the remaining liquid over the food of your choice in a zipper plastic food storage bag or other sealed container. Refrigerate for approximately 4 hours for meat or poultry, 2 hours for vegetables, turning over the food halfway through the period so all sides spend sufficient time in the flavoring liquid. Cook as desired. Shortly before serving, pour the reserved liquid into a small saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer gently, stirring, for 30-60 seconds and pour the sauce over the cooked, marinated food.
- To use as a standalone sauce, prepare only 1/3 to 1/2 of the recipe. Bring the liquid to a simmer over medium heat in a small saucepan, stirring occasionally, then simmer gently for 30-60 seconds while continuing to stir occasionally.
Please Rate This Lime-Soy Cilantro and Basil Marinade and Sauce Recipe - Thanks!
Try My Easy No-Turn Marinating Method
Learn how to marinate food without having to turn it over every hour or so to get the marinade into all the surfaces. All you need for this quick and easy cooking hack is a zipper freezer bag and a few easy hand movements. I use it every time I make a marinade now, and once you try it you will, too!
The Best Ingredients Make the Best Tasting Marinade or Sauce
As someone who loves cooking with the highest quality ingredients, I always rely on the experts at Cook's Illustrated magazine to tell me the brands that taste and perform best in their test kitchen.
The Best Sriracha Sauce
Huy Fong Sriracha earned the magazine's top rating of Highly Recommended from the testers, who were impressed by this sauce's flavor profile boasting "'just the right combination of punchy heat, saltiness, sweetness, and garlic."
If you've been wondering what all the fuss is about sriracha sauce, this is the one to try.
The Best Olive Oil
My husband and I always buy really good olive oil because we can taste a big difference in flavor, especially when it's used in salad dressings or as a dipping oil.
is a delicious, cold-pressed oil and the winner of Cook's Illustrated magazine's taste test for supermarket olive oil. It was the only one to earn the magazine's coveted "Highly Recommended" endorsement. Columela Extra Virgin Olive Oil
Although occasionally I will buy separate types of olive oil, one for salads and dipping and another for cooking, most of the time I use Columela Extra Virgin for everything. It's a yummy, all-purpose choice. Even though it's listed as a "supermarket" olive oil, it can be hard to find. Fortunately you can order it on Amazon.
Enjoy More of My Recipes
- Banana Walnut Chocolate Chunk Ice Cream Recipe with Coconut Milk
A luscious yet healthy ice cream recipe bursting with the flavor of ripe bananas, maple-syrup glazed walnuts and dark chocolate. No one will guess it's vegan, dairy free and made with coconut milk.
- Triple Coconut-Lime Blueberry Almond Muffins Recipe - Moist, Delicious and Vegan!
These moist, delicious muffins are redolent with fresh lime and a triple dose of coconut flavor and bursting with fresh blueberries. No one will ever guess they're also vegan. A perfect breakfast, snack or dessert.
- Sophisticated Dark Chocolate Fondue Recipe with Honey and Cognac
Instead of giving your sweetheart a box of chocolates as a romantic gesture, you can give him or her a much more romantic gift of chocolate by making this decadent dark chocolate dessert. There are few desserts as sensual or delicious as chocolate...
Two Awesome Cookbooks with More Delicious Marinade Recipes
Although I love coming up with my own marinades, I'm also always on the lookout for more great marinade recipes. Sometimes I use them as written, and other times I use them as a starting point and add my own twist. These cookbooks on marinades and marinating have some great recipes to add to your collection.
Steven Raichlen's "Barbecue! Bible Sauces, Rubs and Marinades, Bastes, Butters and Glazes"
Barbecue guru Steven Raichlen does it again with this awesome book from his "Barbecue! Bible" cookbook series. If you love grilling, you're going to want these 200 yummy recipes for not only marinades - including the Only Marinade You'll Ever Need - but also rubs, bastes, butters and glazes with bold flavors to please the palate of any barbecue aficionado.
"Marinades, Rubs, Brines, Cures and Glazes" by Jim Tarantino
Grilling guru Jim Tarantino shares more than 400 savory, sweet, and spicy recipes for marinades brines, cures, and glazes for meat, poultry, veggies and more. These recipes are so delicious you'll be hard-pressed to choose a favorite!
© 2014 Margaret Schindel