Coriander and Walnut Sauce

The subtle flavours in this sauce are tasty with vegetables and fish.

I first made this sauce as an accompaniment for grilled vegetables. It made a light and tasty lunch and is nutritionally complete with the numerous vegetables supplemented by the protein in the walnuts.

It is quick to prepare. If you make more than is needed it is a ‘leftover’ with many uses. Spread on bread, to which you can add sprouts and pumpkin seeds for taste, texture and visual effect; and I have enjoyed it served it over grilled fish, thinned with a little water (would be equally good with chicken).

Diets for which Coriander and Coriander Sauce is suitable:

Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Paleo, Raw, Vegetarian and Vegan.


Preparation: 10 mins |Serves: 1/2 cup

80 gm (½ cup) walnuts*
½ cup coriander
2 tbsp water
2 tsp lemon juice
1 tsp paprika**
1 tbsp olive oil
¼ tsp salt


CHOP the coriander lightly.
GRIND all ingredients, using a pestle and mortar or processor (nb: if you want pieces of walnut throughout the sauce, keep a couple of pieces aside, chop them separately and add them to the smooth paste).
ADD water as required to develop the consistency of a sauce.
SEASON to taste, adding salt, paprika and/or lemon juice.


– With a slice of lemon to accompany.
– Refrigerate to keep fresh for 2 days, although there is some discolouration of the coriander.


*This sauce is Low Calorie and Low Fat when served in small quantity as an accompaniment to grilled vegetables, salad or fish.
**Add a touch of cayenne pepper (1/8 tsp) if you want a bit more zing.

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