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Cilantro recipes

So, I received some cilantro in my CSA this week and I'm not a fan of cilantro really. Does anyone have some good starter recipes I could try to ease into this herb?? Maybe a pesto or something?


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  1. I like to throw some in a chopper along with some garlic, onion, tomato, lime juice, salt & pepper & a dash of hot sauce for a quick and easy salsa.

    2 Replies
    1. re: terrycar

      I like to do something similar, but minus the tomato. Sometimes I use tomatillos and jalapeno too. I roast the tomatillos, garlic,jalapeno and onion and then throw everything in the blender.

      It is great for nachos, tacos, burritos, quesadillas or even on chicken or fish.

    2. As noted, this should move to Homecooking. That being said, a basic Thai Cilanto Pesto is 1 tsp white or black peppercorns, 2 tbs chopped cilantro, and 2 tbs chopped garlic. It works as a condiment for soups, in curries, or as an element of a Thai crabcake.

      The crabcake is basically ground pork, lumb crab, Cilanto Pesto, an egg, fish sauce, soy sauce and a little salt and sugar. Patties are dipped in flour and pan fried.

      1. If you are easing your way into trying to like cilantro, I would look for a dish that has the cilantro cooked in rather than something like a pesto, which might seem overpowering. I think it's milder when cooked, and I know several people who claim to hate cilantro who don't seem to mind it cooked in something. I love the recipe for shrimp and spiced masala with coconut milk on epicurious.

        2 Replies
        1. re: mountaincachers

          I agree with mountaincachers; in a stew-type dish it adds flavour without being quite so pungent. How about moroccan chicken and chickpeas with cilantro (coriander to me!) stirred in at the last minute?

          1. re: mountaincachers

            Sorry! Its my first time using chowhound, Such a noob, my bad!

          2. Robert Lauriston's cilantro rice- good stuff. Also works substituting sauteed fresh corn off the cob for the rice.


            1 Reply
            1. re: Veggo

              Definite second... this recipe is such a winner.

            2. Chicken Tequila Fettucine from the California Pizza Kitchen cookbook:
              Good reminder to me to make this again sometime soon! It's delicious!

              1. Use the cilantro in a condiment like Chimichurri Sauce. That way, you can ease into it with as little or as much as you like.
                Use on grilled (practically) anything.

                1. It is most often used as a garnish, chopped and added at the end for some fresh green flavor. This is true of Chinese and Mexican cooking. Some what larger quantities are used in Mexican salsas and salads. I have had an Indian sauce (raieta) that is mostly minced cilantro. I have seen on TV a Mexican soup that uses cilantro as its base.

                  1. Make larb. Laotian or Thai based meat salad. Lots of recipes online. Google larb with cilantro. Can use beef, chicken etc. Very fresh tasting and good for Spring/ Summer.

                    1. If you are trying to ease into it, mix it with another herb in your pesto. Cilantro plays very nicely with both mint and basil. I do in the mini chopper: cilantro, mint, basil, garlic, red pepper flakes, splash of oil & some seasoned rice vinegar. So yummy---I use it as a dip for grilled or steamed shrimp, put it on grilled chicken or beef.

                      1. It is most used in Latin and Asian cooking. As I mentioned above, it is very common in salsa.

                        It is also widely used in Asian stir-frys and broths.

                        The stems are usable if you are making a broth or pureeing the cilantro.

                        1 Reply
                        1. re: michaeljc70

                          Daisy Martinez talks about pulling the leaves off as she was taught in culinary school (with parsley). Her mom corrected her, and pointed out that cilantro can be chopped, stems and all. I just try to keep the stem bits shorts. The stems are more tender than parsley ones.

                        2. Thanks everyone!! they all sound great, time to start experimenting:)

                          1. I know you already have some, but if you need more an Hispanic grocery store is the place to get it. At my regular grocery store it is usually $1 per bunch. At the Mexican grocery store, it is usually 3/1$.

                            1 Reply
                            1. re: michaeljc70

                              At the Asian market they are usually 7 for $1.

                            2. This one has always been a hit with guests.
                              Chunky Papaya Salsa (Mark Bittman)

                              1. Kothimbir Vadi are a traditional Maharashtrian cilantro fritter and eaten as tea time snack. Spicy,delicious and they use a ton of cilantro.
                                Here are 2 recipes that are fairly simple. There are lots of variations,peanuts, more or different flours Etc.. if you do a search you can turn up 1000s.
                                p.s. bunches of Cilantro are very large in India so use a lot!

                                1. i am so not a cilantro fan, but do try roasting it... it takes on a totally different sweeter flavor...

                                  otherwise, i make a cilantro sauce to go over rice next to enchiladas :)

                                  1 Reply
                                  1. re: Emme

                                    Home made sofrito is far better than store bought from Goya. As a base for Moros y Cristos it rocks. (Also go to Jacques Pepin's recipe for Black Bean soup to use up Cilantro stems.)

                                    We use a lot to make a Mustard Cilantro sauce to dress up bland bought mexican fast food.

                                    My latest discovery is a cookbook for Portuguese cooking which I bought because it said that the Portuguese like cilantro and it's not that important in Spanish cooking.