It's so dang hot y'all. My cilantro & oregano aren't fairing too well out there on the balcony in the heat...and I'm afraid it's not much cooler in here. I snipped off the most descent looking strands of the oregano and hung them upside down to dry. The living room smelled so nice for a little while. I had much bigger plans for my cilantro, however.
Now for some reason, not everyone likes cilantro. Some people think it tastes like soap. I am not one of those people. I think cilantro is Om Om flippin delicious. This is the whole reason I decided to try my hand at herb gardening. Unfortunately, my cilantro was a little patchy, a little yellow, a little sad. I'm going to be honest with you, I only used a tad bit of my own cilantro in this recipe, as in like 3-5 leaves. I found a lovely bunch of green organic cilantro at the store last week that I needed to hurry up and use (there's only so much you can garnish!). This is what I did:
If you are a cilantro hater, you can always go halv-zees with fresh baby spinach leaves.
2 cups pack cilatnro leaves
1/3 cup walnuts
1/3 cup shredded or shaved parmesan cheese
1/3 cup extra virgin olive oil
1 tsp crushed yellow mustard seed
1 clove garlic
Zest of a small orange
Dash of crushed red pepper
Salt & pepper to taste
1. In the bowl of your food processor (a blender will work too), combine all ingredients except olive oil. Pulse a few times. Blend and slowly add the olive oil until you achieve desired texture (you can always add more or less oil, 1/3 cup is just a good start).
That's it! It's so easy. Spread it on a sandwich; put it on eggs; use it as pizza sauce! I cooked whole wheat pasta and some frozen mixed veggies (zucchini, squash, carrots, broccoli, and cauliflower), mixed in some navy beans and stirred in a spoonful of pesto. De-lish.
What do you think about cilantro? Are you a hater? Let me know dear readers!