Cilantro Recipe
February 8, 2010 3:04 PM Subscribe
I have a big bunch of fresh cilantro that I want to use before it goes bad. Give me your favorite recipes that feature it!
I've already made some guacamole, so I'd prefer something new. Main dish, side dish, whatever. I'm happy to go get some stuff from the store if necessary. All recipes welcome; no dietary restrictions. Give me your best shot.
I've already made some guacamole, so I'd prefer something new. Main dish, side dish, whatever. I'm happy to go get some stuff from the store if necessary. All recipes welcome; no dietary restrictions. Give me your best shot.
Best answer: Try it instead of, or in addition to, basil for pesto. And let us know how it turns out :)
posted by ethnomethodologist at 3:07 PM on February 8, 2010
posted by ethnomethodologist at 3:07 PM on February 8, 2010
I have no recipes on hand, but some Indian curries call for fresh (cilantro) and dry (coriander).
posted by Blazecock Pileon at 3:07 PM on February 8, 2010
posted by Blazecock Pileon at 3:07 PM on February 8, 2010
Best answer: green salsa or chimichurri. Handful of cilantro, equal or slightly smaller amount of parsley, olive oil, red wine vinegar, salt, pepper, plenty of garlic, a little cumin maybe. Squirt of lime. Amazing as a marinade or topping for steak, chicken, pork, vegetables, whatever.
posted by peachfuzz at 3:08 PM on February 8, 2010 [1 favorite]
posted by peachfuzz at 3:08 PM on February 8, 2010 [1 favorite]
Best answer: mango salsa
two mangos, diced
juice of a lime or two
minced jalapeneo
half a red onion, diced
handful of cilantro, chopped
salt
posted by gyusan at 3:11 PM on February 8, 2010 [2 favorites]
two mangos, diced
juice of a lime or two
minced jalapeneo
half a red onion, diced
handful of cilantro, chopped
salt
posted by gyusan at 3:11 PM on February 8, 2010 [2 favorites]
Best answer: This Asian Rotisserie Chicken Salad is super yummy and uses a huge amount of cilantro (two cups) in the dressing. I usually add some cucumber and shredded carrot to the salad and some chile garlic paste to the dressing. It's equally good with cooked, chilled noodles subbed in for the chicken.
posted by mostlymartha at 3:16 PM on February 8, 2010 [1 favorite]
posted by mostlymartha at 3:16 PM on February 8, 2010 [1 favorite]
Cilantro lime ginger sauce (warning, self-link).
posted by adamrice at 3:17 PM on February 8, 2010 [4 favorites]
posted by adamrice at 3:17 PM on February 8, 2010 [4 favorites]
Best answer: I love cilantro pesto! I use a standard basil pesto recipe substituting the cilantro for the basil and lime juice for half of the oil. You can make a bunch of it and freeze it in ice cube trays for perfect portions.
posted by melissasaurus at 3:20 PM on February 8, 2010 [1 favorite]
posted by melissasaurus at 3:20 PM on February 8, 2010 [1 favorite]
put cilantro, olive oil, and plain yogurt in a food processor and blend until smoothish. Cook chicken in it.
posted by ishotjr at 3:22 PM on February 8, 2010
posted by ishotjr at 3:22 PM on February 8, 2010
I love a ton of cilantro in vietnamese noodle wraps and Pho.
I know you didn't ask this, but a great way to save cilantro is to chop it up and put it into an ice cube container with a bit of water in each cube and freeze. Throw a frozen cilantro cube in whatever you are cooking. Easy.
posted by koselig at 3:25 PM on February 8, 2010 [2 favorites]
I know you didn't ask this, but a great way to save cilantro is to chop it up and put it into an ice cube container with a bit of water in each cube and freeze. Throw a frozen cilantro cube in whatever you are cooking. Easy.
posted by koselig at 3:25 PM on February 8, 2010 [2 favorites]
lfr's patented 5 minute prep red salsa:
2- 15 oz. cans plain diced tomatoes
1 bunch fresh cilantro, stemmed (remove main stems and discard)
4 fat cloves fresh garlic*
2 tbsp plain red chili powder
1 tbsp fresh ground cumin
1 tsp fresh ground coriander
1 tsp sea salt*
1/4 tsp cayenne pepper*
juice of one fresh lime
Combine all ingredients in food processor and puree. Enjoy on chips, omelettes, tacos, burritos, etcetera...
* = adjust to personal preference
posted by lonefrontranger at 3:35 PM on February 8, 2010 [2 favorites]
2- 15 oz. cans plain diced tomatoes
1 bunch fresh cilantro, stemmed (remove main stems and discard)
4 fat cloves fresh garlic*
2 tbsp plain red chili powder
1 tbsp fresh ground cumin
1 tsp fresh ground coriander
1 tsp sea salt*
1/4 tsp cayenne pepper*
juice of one fresh lime
Combine all ingredients in food processor and puree. Enjoy on chips, omelettes, tacos, burritos, etcetera...
* = adjust to personal preference
posted by lonefrontranger at 3:35 PM on February 8, 2010 [2 favorites]
Best answer: Pulse with macadamia nuts, fish sauce, a little lime juice and a chile. Toss through rice noodles. Fried ground pork optional.
posted by obiwanwasabi at 3:39 PM on February 8, 2010 [2 favorites]
posted by obiwanwasabi at 3:39 PM on February 8, 2010 [2 favorites]
Response by poster: Probably going to try a pesto just because I have most of what's necessary on hand.
The recipes I'm reading are divergent on what nuts to use. Obviously a traditional (basil) pesto uses pine nuts, which some recipes recommend, but I've also seen pecans and almonds. Any recommendations? I have all 3.
Also, a cilantro pesto strikes me more as a marinade for meat than a basil pesto. Can I use this on pasta or is that going to be a little strange?
Thanks for the ideas, keep them coming :)
posted by jckll at 3:46 PM on February 8, 2010
The recipes I'm reading are divergent on what nuts to use. Obviously a traditional (basil) pesto uses pine nuts, which some recipes recommend, but I've also seen pecans and almonds. Any recommendations? I have all 3.
Also, a cilantro pesto strikes me more as a marinade for meat than a basil pesto. Can I use this on pasta or is that going to be a little strange?
Thanks for the ideas, keep them coming :)
posted by jckll at 3:46 PM on February 8, 2010
This doesn't use a huge amount of cilantro but is yummy (I believe I got it from an old Wolfgang Puck cookbook): Scallops with apples and cilantro. Just get some little bay scallops (1lb more or less) and a tart Granny Smith apple and, of course, a goodly portion of chopped cilantro to taste. Peel, core and slice the apple, start sauteing over medium heat in about 2 TBSP butter and 1 Teaspoon oil (not olive oil)--the oil keeps the butter from burning--as the apples start to soften, add in the scallops and continue sauteing until just opaque then toss in the cilantro, give it all a quick stir and serve over rice if you choose. I find asparagus goes well as the side veg.
posted by agatha_magatha at 3:48 PM on February 8, 2010
posted by agatha_magatha at 3:48 PM on February 8, 2010
Best answer: Pico de Gallo or cilantro rice (yum!). Cilantro pesto sounds a little harsh to me (and I love Cilanto), although you could mix it with parsley, I suppose).
posted by seventyfour at 3:50 PM on February 8, 2010 [2 favorites]
posted by seventyfour at 3:50 PM on February 8, 2010 [2 favorites]
A dressed up sour cream to serve with quesadillas / nachos etc or dollop into black bean soup:
1 cup sour cream
a liberal amount of cilantro
1 tbsp coriander
juice of 1/2 lime
Really, really good.
posted by kitcat at 3:53 PM on February 8, 2010 [1 favorite]
1 cup sour cream
a liberal amount of cilantro
1 tbsp coriander
juice of 1/2 lime
Really, really good.
posted by kitcat at 3:53 PM on February 8, 2010 [1 favorite]
Lots and lots of cilantro is super tasty on top of a nice pozole.
posted by shownomercy at 4:05 PM on February 8, 2010
posted by shownomercy at 4:05 PM on February 8, 2010
Best answer: Most of the recipes you'll find will call for the leaves, if you find yourself with leftover cilantro stems, this soup calls specifically for the stems and is delicious. It's especially good if you make it on the spicy side.
posted by Meg_Murry at 4:19 PM on February 8, 2010 [2 favorites]
posted by Meg_Murry at 4:19 PM on February 8, 2010 [2 favorites]
Pizza!
-Good thin crust, preferably sourdough
-salsa instead of tomato sauce
-cheddar cheese instead of mozz
-sprinkled with black beans, corn, seeded jalapenos and lots of cilantro!
posted by pintapicasso at 4:28 PM on February 8, 2010
-Good thin crust, preferably sourdough
-salsa instead of tomato sauce
-cheddar cheese instead of mozz
-sprinkled with black beans, corn, seeded jalapenos and lots of cilantro!
posted by pintapicasso at 4:28 PM on February 8, 2010
Alex’s Lime Salsa
Ingredients:
4 roma tomatoes
1 med. white onion
2 or 3 pinches of cilantro (I put more, because I looooove cilantro)
1 basil leaf
4 cloves of garlic
4 jalepeno peppers
1/4 of a habenero pepper
1 tsp of salt
Juice of one lime
Chop all ingredients and mix, store in plastic container and refrigerate overnight. Best served with Touch of Lime Tostitoes. You can add another jalepeno instead of the habenero. Note from me: This was taste-tested out by an Ecuadorian, a Peruvian and a Panamanian and they all raved about it! Cuatro estrellas!
posted by HeyAllie at 4:40 PM on February 8, 2010
Ingredients:
4 roma tomatoes
1 med. white onion
2 or 3 pinches of cilantro (I put more, because I looooove cilantro)
1 basil leaf
4 cloves of garlic
4 jalepeno peppers
1/4 of a habenero pepper
1 tsp of salt
Juice of one lime
Chop all ingredients and mix, store in plastic container and refrigerate overnight. Best served with Touch of Lime Tostitoes. You can add another jalepeno instead of the habenero. Note from me: This was taste-tested out by an Ecuadorian, a Peruvian and a Panamanian and they all raved about it! Cuatro estrellas!
posted by HeyAllie at 4:40 PM on February 8, 2010
Blackeyed peas with mushrooms topped with lots of fresh coriander over rice. (fry up onions in your choice of Indian spices with bay leaves and a stick of cinnamon then add a tin of stewed tomatoes and the cooked peas)
posted by bonobothegreat at 5:09 PM on February 8, 2010
posted by bonobothegreat at 5:09 PM on February 8, 2010
Best answer: My favorite recipe ever: black bean "taco truck" tacos. The cilantro basically stands in for lettuce, so you use a lot. I've been told they're great with chicken as well.
posted by you're a kitty! at 5:16 PM on February 8, 2010
posted by you're a kitty! at 5:16 PM on February 8, 2010
I've done tabouli with half cilantro and half parsley. It was great, but you have to be a pretty big cilantro fan.
posted by cmoj at 5:23 PM on February 8, 2010
posted by cmoj at 5:23 PM on February 8, 2010
Best answer: cilantro salad dressing! taught to me by a friend from her grandmother.
Combine:
-vinegar (white, but others might be a good variation)
-lots of cilantro
-a little bit of mustard
-a little bit of sugar
in a food processor to taste. Toss with salad. It's got astringent cilantro bite!
posted by inkytea at 8:14 PM on February 8, 2010 [1 favorite]
Combine:
-vinegar (white, but others might be a good variation)
-lots of cilantro
-a little bit of mustard
-a little bit of sugar
in a food processor to taste. Toss with salad. It's got astringent cilantro bite!
posted by inkytea at 8:14 PM on February 8, 2010 [1 favorite]
Best answer: Cilantro pesto is awesome.
You can make a pretty great sauce from cilantro, garlic, yogurt, and lime juice (and maybe salt and pepper, and experiment with other ingredients). Especially if you've got a mortar and pestle handy to mash up the cilantro with and turn everything bright green.
If you're cooking something that uses garlic and/or ginger, chopped up cilantro stems are often a good thing to add at about the same time.
This seared tuna recipe features a lot of cilantro, and is great.
This palak paneer recipe is fantastic as written, but when you overdo the garlic-ginger-cilantro paste by adding about ten times much as the recipe calls for, it becomes transcendently delicious.
You say you've already made guacamole, but are you sure you've made enough?
posted by moss at 9:28 PM on February 8, 2010
You can make a pretty great sauce from cilantro, garlic, yogurt, and lime juice (and maybe salt and pepper, and experiment with other ingredients). Especially if you've got a mortar and pestle handy to mash up the cilantro with and turn everything bright green.
If you're cooking something that uses garlic and/or ginger, chopped up cilantro stems are often a good thing to add at about the same time.
This seared tuna recipe features a lot of cilantro, and is great.
This palak paneer recipe is fantastic as written, but when you overdo the garlic-ginger-cilantro paste by adding about ten times much as the recipe calls for, it becomes transcendently delicious.
You say you've already made guacamole, but are you sure you've made enough?
posted by moss at 9:28 PM on February 8, 2010
Best answer: I'm fond of Jeanne Lemlin's recipe for sofrito (there are a lot of different condiments that bear this name, incidentally). It's a great general-purpose Latin-esque condiment.
posted by nanojath at 10:06 PM on February 8, 2010
posted by nanojath at 10:06 PM on February 8, 2010
Add it to a standard green salad. You wouldn't believe the improvement.
posted by scose at 1:17 AM on February 9, 2010
posted by scose at 1:17 AM on February 9, 2010
Here is my famous 'Colombo Concoction':
Adjust amounts as per taste.
1. Yogurt : plain
2. Green Chillies
3. Cilantro
4. Mint leaves
5. Cumin
6. Coriander seeds or powder
7. Amchoor
8. Salt
9. Lime juice, freshly squeezed
10. Black Mustard seeds
11. Ginger
12. Asafoetida, a pinch
13. Fenugreek seeds
14. Tamarind pulp, soaked i nwarm water and pressed through the colander. Keep the part that comes out of the colander, throw away the pith and skin and seeds.
15. Water
16. Spinach leaves
Blend ingredients 1-16.
Refrigerate for an hour till cold.
Drink.
Good for summers. Should be a shade of green. Vary cilantro and mint and spinach for color and taste.
posted by vostok at 1:43 AM on February 9, 2010 [1 favorite]
Adjust amounts as per taste.
1. Yogurt : plain
2. Green Chillies
3. Cilantro
4. Mint leaves
5. Cumin
6. Coriander seeds or powder
7. Amchoor
8. Salt
9. Lime juice, freshly squeezed
10. Black Mustard seeds
11. Ginger
12. Asafoetida, a pinch
13. Fenugreek seeds
14. Tamarind pulp, soaked i nwarm water and pressed through the colander. Keep the part that comes out of the colander, throw away the pith and skin and seeds.
15. Water
16. Spinach leaves
Blend ingredients 1-16.
Refrigerate for an hour till cold.
Drink.
Good for summers. Should be a shade of green. Vary cilantro and mint and spinach for color and taste.
posted by vostok at 1:43 AM on February 9, 2010 [1 favorite]
One of my buddies made an amazing peanut sauce last week with some peanut butter, canned tomatoes, cilantro, garlic, lime juice, jalepeno, and a little cumin. She just chucked it all in a blender and then we tossed it with udon, black beans, and steamed broccoli. It was grand.
posted by lauranesson at 1:52 AM on February 9, 2010
posted by lauranesson at 1:52 AM on February 9, 2010
Best answer: I have one of these: Silvermark Herb Storage Jar.
It keeps cilantro goods for weeks. I haven't tested it on any other fresh herbs but I bet it would work well for fresh basil, rosemary, mint and "stalky" herbs
posted by hubs at 11:13 AM on February 15, 2010
It keeps cilantro goods for weeks. I haven't tested it on any other fresh herbs but I bet it would work well for fresh basil, rosemary, mint and "stalky" herbs
posted by hubs at 11:13 AM on February 15, 2010
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