Oh cilantro. We feel so guilty bringing you home so fresh and verdent, only to make use of a bare handful. The waste!
Here is a reminder for next time so we make better use of you before you go to the grave.
We’d like to try freezing these in little cubes for barbecue time. Chimichurri on steak, pork or fish, and some cilantro peanut pesto on grilled chicken or shrimp.
cilantro, garlic, olive oil, red wine vinegar, sea salt, black pepper and red pepper flakes. Whiz together and spoon into empty ice cube trays to freeze for later use.
CILANTRO PEANUT PESTO
1 bunch cilantro (stems included)
1 clove garlic
3/4-inch piece fresh ginger
2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1/2 teaspoon grated lime zest plus 2 tablespoons juice
1 teaspoon light-brown sugar
1/3 cup roasted peanuts
2 to 3 tablespoons low-sodium soy sauce
Puree and spoon into empty ice cube trays to freeze.