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As self-proclaimed president of the Cilantro Lovers Club (if there were such a thing), I hereby declare this the best recipe of the year. Yes, I know the year is only half over and it might seem early to crown a winner, but for cilantro lovers, nothing is going to top this in ease, versatility, and pure cilantro-y goodness!
A simple, two-ingredient, nut-free pesto (well, four ingredients if you count sea salt and pepper, which I don’t), this is from Lindsay Hunt, who writes the Five Ingredient column on the Marcus Samuelsson website. Samuelsson, you might recall, is the inventive cookbook author and chef/owner of Red Rooster in Harlem, Marc Burger in Costa Mesa and Chicago and C-House in Chicago.
Once you make this herby deliciousness, what should you do with it?
Here are some ideas:
- boil or roast some new potatoes and then toss some of this pesto with them
- spoon a bit on top of some creamy polenta
- slather a bit on a toasted piece of Bruschetta
- stir some into cooked rice or quinoa
- stir some into mashed potatoes to flavor them
- spread some onto bread for your sandwich
- mix some with a bit of mayo for a cilantro-y sauce for a simple grilled fish
- use it instead of chopped parsley for your tabbouleh salad
- mix some into ground beef or pork or lamb when you are shaping hamburger patties
- stir a dab into your eggs before you pour them into the hot frying pan to scramble them
- spread some onto thickly sliced summer tomatoes and sandwich with slices of fresh mozzarella
- dab onto your refried bean and cheese nachos when they come out of the oven
- slather onto a tortilla before you add your fillings and roll into a burrito
Chop the cilantro very finely. It will take about a minute.
Recipe: Nut-Free Cilantro Pesto
- 1 bunch cilantro, well washed and dried
- 1/4 cup extra-virgin olive oil
- Sea salt, to taste
- Freshly ground pepper, to taste
Using a chef’s knife, chop the cilantro until well minced. Transfer to a medium bowl and drizzle with the olive oil, stirring to combine. Season to taste with salt and pepper.
Pesto will keep in an air-tight container in the refrigerator for up to 2 weeks.
Source: Lindsay Hunt.
Lindsay has a number of delicious-looking recipes! You can see a bunch of them here. I have my eye on her S’Mores with Homemade Graham Crackers. Oh yes I do.
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Cilantro
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I’d love to guide Foodista readers to your site. I hope you could add this cilantro widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with cilantro,Thanks!
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