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May 4, 2009 11:10 AM


I have a huge bunch of cilantro, and have no idea what to do with it! Throwing it away is not an option, I am a cilantro-lover.

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  1. Throw it away!?? Blasphemy! I love the stuff, COULD make Robert Lauriston's Cilantro Rice (uses 1/2 cup so it won't use up your huge bunch, unfortunately)...or you could make these Korean Style steaks with spicy cilantro sauce which I could almost just eat with a spoon, that sauce is so awesome:

    1. web up a recipe for coriander or cilantro chutney - one of my favorite things in the world. Keeps for a long time too. Staple for Indian cooking in my household.

      3 Replies
      1. re: gordeaux

        Second. Madhur Jaffrey's recipe is just a whole bunch of cilantro whizzed in the food processor with some finely-diced green chile, a little lemon juice, a pinch of salt, and a bit of ground cumin. A bushel of cilantro ends up making a few tablespoons (okay, maybe I'm exaggerating a little) of intensely-flavored goodness. It's good alongside Indian dishes, but is a great accompaniment to steaks or roast chicken, too.

        On a similar note - you could mince it up with garlic and olive oil, then add a bit of vinegar and red pepper. Cilantro chimichurri - yum.

          1. re: paulj

            I'm SO trying that chutney....and I love Manjula's videos! Thanks for posting, paulj!

      2. You could make a big batch of pesto and freeze some of it.

        1. Try this maranade for lamb:

          1/2c packed fresh cilantro, 3 cloves garlic, 1/4 dark raisins, 1/2t garam masala, 1 1/2 lemon juice, zest, 1/2c olive oil, S&P pureed

          1. Cut fresh corn from the cob and sautee with minced jalapeno until it starts to carmelize. Remove from heat and add fresh lime juice and lots of chopped de-stemmed cilantro. It was my supper last night; we're getting local Florida corn now 8/$2.

            2 Replies
            1. re: Veggo

              Oh, that corn has been calling me too.

              1. re: Veggo

                This time of year I love to grill corn in the husk, then douse with lime juice, some butter, sprinkle ground chile and cilantro. Maybe cotija, too.