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Help! I have too much cilantro!

I've just recieved a gift of one CASE of cilantro. Now I'm in the "love cilantro" group and hope you are also because I don't know what to do with it all. Yes I'll be eating fresh cut salsa and guacamole but how long can I keep that up without needing a bigger belt?

Can you make soup with it?

Chutney?

Dessert?

Salad?

Help!

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  1. chimichurri is a great way to use up a lot of cilantro, as is cilantro soup.

    you could also make a big batch of my black bean dip!
    http://www.chow.com/recipes/24426

    8 Replies
    1. re: goodhealthgourmet

      Wow you can use cilantro for chimichuri? I've always used flat leaf parsley but will try a cilantro batch on my next rib eye.

      1. re: coliwoggle

        sure! parsley, cilantro, mint...chimichurri is really versatile - you can also change up the vinegar.

        1. re: goodhealthgourmet

          vinegar? you're blowing my mind! I use fresh lemon juice...but like you said "chimichurri is really versatile".

          1. re: coliwoggle

            heck yeah! actually, your chimichurri is beginning to sound more like what i would call a gremolata. traditional Argentinian recipes call for vinegar, not lemon juice. but hey, my cilantro isn't traditional either...it's all good.

            try the cilantro with red wine or sherry vinegar and maybe even a little fresh lime juice. you'll thank me ;)

            1. re: goodhealthgourmet

              doesn't gremolata have lemon *zest* -- as it is dry-ish compared with chimichurri?

              man, i went crazy a while back at the texas de brazil churrascaria http://www.texasdebrazil.com/ near here in fair oaks mall, eating chimichurri on their juicy garlic sirloin! (check out their salad bar on the website). heaven, i tell ya! added some sour pickle every now and then to the forkfull. oh, baby! <can you tell i'm needing to get up and eat breakfast?!?>

              1. re: alkapal

                "doesn't gremolata have lemon *zest* -- as it is dry-ish compared with chimichurri? "
                ~~~~~
                it does. i was talking more about the flavors than the consistency.

          2. re: goodhealthgourmet

            I do mine with cilantro AND parsley. Just made it a few days ago- I put it all over anything that doesn't move... My PR friends gave me their method but I lost it- it also involves a few green olives. Love it, love it, love it.

            1. re: goodhealthgourmet

              I second that. Be creative it is excellent

              Honey, lime, orange and cilantro with a little canola oil makes a great salad dressing

              I make an awesome pork tenderloin with cilantro

              Cilantro aioli is wonderful with some spicy peppers on a baguette with sauteed shrimp.

              I also as someone mentioned make a green rice. I use a little lime, chili, onion, cilantro and it is wonderful with a spicy grilled chicken. So easy but yet wonderful.

              A spicy pepper and cilantro pesto is great with a spicy grilled skirt steak, roasted tomatoes and some creamy goat cheese

              My chili and chicken sausage inspired soup garnished with cilantro dumplings

        2. i think there's a Mexican prawn dish that uses loads of coriander. maybe pseudo Mexican?
          make coriander pesto. use other nuts instead of pine kernels.

          i eat it fresh with almost everything... by the lorry load.

          1. You can freeze it in cubes I hear.
            http://www.chow.com/stories/11665

            Or there is that green sauce that you frequently get at the beginning of a Indian meal or with samosas and such. Looking it up quickly I see the names hari, dhaniya, and dhania chutney. I am sure there are others and many more recipes. That stuff is great and certainly would use up a lot of cilantro.

            1 Reply
            1. re: guate

              I've certainly made basil pesto, frozen it and ate it for two years. I would try it with cilantro!

            2. I've seen cilantro pesto paired with grilled veggies or Salmon.

              http://www.orlandosentinel.com/featur...

              1. Make a pesto with bunches of cilantro, toasted pine nuts and garlic. Great on pasta, will last for two weeks in refrigerator.