A super quick and easy crema with cilantro and sublte punch of scallion that hits the back of your tastebuds.

A close up of Cilantro Scallion Crema in a white round bowl surrounded by fresh scallions and cilantro with a blue and white checkered background.

How I Came Up With Cilantro Scallion Crema

Welcome to my Cilantro Scallion Crema recipe page. I created this recipe because I not only needed crema for my Steak Taco Green Bowls that night, but after doing the “sniff test” thought ok wow cilantro and scallions smell amazing together. I needed to use the scallions anyways, and there they went into the crema! You’ll find this crema to be light and healthy. Just the touch you need on any taco or taco salad.

Planet Points

Scallions are SUPER easy to regrow reducing food scraps! Put the root ends in water and water and watch the regrow! This helps cut down on transportation emissions by producing your own food cutting your grocery store trips and eventually supplier trips.

Alternatives

Plain Greek Yogurt: In case you don’t have plain greek yogurt o nhand for your Cilantro Scallion Crema, go for heavy cream as your first option. Second and third options for replacement would be half and half or whole milk. They may just not get quite as thick. If using these options, I’d suggest thickening them up by themselves in the blender first or with a hand whisk/immersion blender. Then blending everything else separate and combining everything together in a bowl. This way your herbs still get blended, but you still retain the thicker consistency instead of it getting runny.

Steps with Tips & Notes

Get out all your ingredients for your Cilantro Scallion Crema. I love having all my ingredients in front of me instead of getting them out as I go. It helps my head stay in one place and feel more organized!
Place all ingredients in your blender or food processor and blend for 7-10 seconds. I ended up stopping mine at 8 seconds. If using a blender make sure to blend on low. If you’re using a strong blender like the vitamix I have and also use in the shops. You’ll find they’ll turn sauces to liquid quick if you’re not blending on their low setting and for not too long. If using a food processor, you can typically allow it to blend for longer. Aim for the consitency you see below in the photo. You want all herbs to be chopped without the Cilantro Scallion Crema getting too liquified.