Thai Peanut Noodle Salad I made with my friends last week - until I could figure out what I was going to do with the rest of the it I put the stems in a cup of water in the fridge (to help the bunch last longer).
In the summer with my tons of bunches of basil I make lots of fresh pesto, and so the same thought came to mind with my cilantro. This may be my new favorite recipe idea - and it's so versatile, which makes it even better.
2 cups fresh cilantro (almost an entire bunch)
1/4 cup almonds or walnuts (I used a mix of both)
1 tsp. minced garlic
2 TB red onion, chopped
1 TB lime juice
1/3 cup olive oil
1/8 tsp. salt and a couple grinds of fresh pepper
You can also use this tip for making "ice cubes" out of other sauces and pestos - basil pesto, spinach pesto, tomato sauce, vodka sauce. Really anything that you might not use the whole recipe of that is a sauce-like texture can use this technique for later use.
Tune back in tomorrow and I'll show you the first recipe I made using my cilantro pesto cubes!