Cilantro Recipe
Make Cilantro Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Herb Prep
Optional Uses & Mix-ins
Method
Herb Prep
Shake off excess water and pat dry with clean kitchen towels or use a salad spinner until mostly dry. Dry herbs chop better and last longer.
Separate stems from leaves
Trim the bottom 1 inch of the cilantro bunch if woody. For most uses, include the tender stems: hold the bunch by the stems, run your fingers down the stalks to gather leaves and tender stems for chopping. Discard any very thick, woody stems.
Chop coarsely or finely depending on use: for garnish, finely chiffonade (stack leaves, roll, and thinly slice). For sauces or chimichurri-like preparations, roughly chop.
Toss chopped cilantro with 1 teaspoon coarse salt and 1 tablespoon fresh lime juice to brighten flavor and help slightly wilt the herb if using as a finishing garnish.
Optional Uses & Mix-ins
Simple cilantro-lime oil (for drizzling)
In a small bowl whisk 2 tablespoons olive oil with 1 tablespoon fresh lime juice and a pinch of salt. Stir in 2 tablespoons chopped cilantro and 1 tablespoon finely chopped shallot or onion. Use to dress grilled fish, roasted vegetables, or tacos.
Cilantro-garlic paste (for marinades/sauces)
In a small food processor or using a mortar and pestle combine 1 bunch cilantro (roughly chopped), 1 clove garlic, 2 tablespoons olive oil, 1/2 seeded jalapeño (optional), and 1 teaspoon coarse salt. Pulse or pound to a coarse paste. If too thick, add up to 1 tablespoon water or more oil. Use as a marinade, mix into yogurt, or stir into rice.