Fresh cilantro seems to have a short shelf-life in my refrigerator. I usually buy it for one recipe with high hopes to use it in many others. But before long, it turns dark and is better suited for an over-the-hill party than my dinner table.
Transforming a bunch of cilantro leaves into pesto is my best solution. It will keep in the refrigerator several days and the freezer for several months. I freeze it in a zippered plastic bag mashed flat so it’s easy to break off or shape it into little patties that defrost quickly.
Add this concentrated cilantro flavor to a bowl of rice or pasta. Stir it into Greek yogurt for a delicious dip or salad dressing. Spread it over a raw pizza crust, sprinkle with Mozzarella cheese and some pre-cooked fajita chicken for a quick pizza that’s one of my favorites.
- 4 ounces fresh cilantro (2 bunches) with large stems trimmed
- ½ cup olive oil
- ⅔ cup toasted almonds
- 4 cloves garlic
- ¼ cup green chilies
- 1 fresh jalapeno, seeded
- ½ cup grated Parmesan
- salt and pepper
- Add cleaned and dried cilantro, olive oil, almonds, green chilies, and jalapeno to bowl of food processor or blender. Pulse and process until fairly smooth.
- Add Parmesan cheese and season with salt and pepper.