On my blog, I called this "Ashley's Orgasmic Sauce" because really, it's that good. I think it's perfect for when you need to jazz up a plainer piece of fish (like tilapia) or when you have your plain ol' chicken breast nights. For fish, I like to put the whole fillet on a piece of (unbleached) parchment paper, slather it in this sauce and wrap it up into a little packet before baking. For chicken, I'd recommend letting the sauce sit on it like a marinade in advance before throwing the chicken on the grill. Also, for those of you thin-foodies out there - this sauce is about 75 calories a serving - not too bad, eh? —Ashley Marie
large bunch basil leaves
small handful cilantro leaves
garlic cloves, peeled and crushed
salt and pepper to taste
In This Recipe
Place everything except the salt and pepper in a high speed blender and make it into a nice puree.
Taste for salt and pepper.
You can adjust the thickness by adding in a little more coconut oil, or make it thinner with a little more OJ.