It’s hypothesized that there is a genetic component to cilantro tasting either soapy or herby. Therefore you are probably either a cilantro (AKA coriander/Chinese parsley) lover or hater.
Which is it?
If you answered hater, please disregard this post. If you are a lover like me, read on!
I love using cilantro to add a fresh kick to many recipes. It’s a great addition to salads, guacamole (or practically any Mexican dish), dips, chutneys, salsas or pesto!
I hate buying bunches of cilantro for recipes because you usually only use a small amount and then I never know what to do with the rest. This recipe is the perfect solution! The stems of the cilantro plant can be used too, they are very flavorful and tender, no need to throw them out!
This 1 step recipe can be whipped up in minutes! You can freeze leftovers in an ice cube tray (pop them out after they are frozen and put them into a freezer bag) for quick weeknight meals.This recipe is actually better the second day as the flavors blend nicely so it’s great to make ahead of time too.
Easy as pie pesto!
What to do with cilantro pesto:
– toss with pasta, top with parmesan cheese and a sliced chicken breast (or even grilled tofu!)
– toss with a mixture of roasted sweet potatoes, roasted bell peppers and black beans for a great side dish
– spread on steak, fish, chicken
– mix in with scrambled eggs
-spread on sandwiches, hamburgers or wraps
-topping for bruschetta
– add to a grilled cheese sandwich with a slice of tomato
– drizzle over soups and chili
– toss with cherry tomatoes, bocconcini, red onion and arugula for a great salad
– layer with cream cheese for an easy and unique dip
I think the better question is what can’t you do with cilantro pesto??
Recipe adapted from Rachael Rays Cilantro Pesto Pasta
- 2 cloves garlic, crushed
- 2 inches fresh ginger root, chopped
- 1 teaspoon crushed red pepper flakes
- 1/3 cup macadamia nuts, lightly roasted walnuts or lightly roasted pine nuts ( I even used almonds once in a pinch!)
- 1 lime (or lemon), juiced
- 1 cup lightly packed cilantro leaves and upper stems
- 1/3 cup virgin olive oil
- 1/2 teaspoon salt
- optional: parmesan cheese, pepper (to taste)
Blend all ingredients in a food processor, adding extra water or olive oil if needed until the desired consistency. I like it with a bit more olive oil for pasta, but a bit thicker if using it as a spread.