Each year, the warm weather comes long before I can begin to use my plethora of cilantro. Which leaves me with veritable groves of 5 ft tall coriander producing tree-lets. Well, this year I determined such would not be the case. This year, I am making
Cilantro Pesto and freezing it to use when the really hot days get here and all I want is yummy Mexican food! After all, what good are the homegrown jalapenos and chiles and tomatoes if I don't have fresh, out-of-my-garden cilantro to mix in as well?
Cilantro Pesto is quite easy to make, using stalks or not. Simply chop the cilantro and mince finely in a food-chopper with (or without) olive oil. Once the mixture is finely diced, freeze and enjoy the rest of the year! Of course, don't forget to let some plants produce seeds for next year's crop!
This is my weekly entry into the Made from Scratch carnival and I consider it seriously "made from scratch" because this year's cilantro crop is the result of my seed-saving from last year's cilantro crop. I just need to work on saving all my seeds, eh?
By the way, try this
Cilantro Pesto in Jenn's
Spicy Thai Noodles MMMMMMM. To swoon for!
5 comments:
Oh I love this! Cilantro is my favorite herb! I have a small window box of it in the kitchen, but it certainly never grows like that! :) I am planning to plant some outside this year too. The Pesto sounds great!
BTW thanks for the feature on your side bar!
My mouth is watering already!
Hmmm, I can't same to get cilantro to grow here in upstate ny-I'll have to try again!
Thanks for the mention of my recipe-I'm glad you like it. :) Serious Yumminess!
Sounds yummy Becca!
BTW, love your new banner pic!
Yum, sounds geat!
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