Being of Indian origin, I grew up with Cilantro as a garnish on pretty much everything, aside from making it a star in chutneys. The vegetable vendor would always give a small bunch of this beautiful herb for no cost, as a thanks for buying vegetables from him/her.
All parts of this aromatic herb is edible, from the fresh leaves, green stems and dried seeds to its beautiful flowers. Coriander/Cilantro/Chinese Parsley and many more names as it is called by, is native to various regions, from South West Asia to Europe and North Africa, make their mark in various cuisines around the world.
Cilantro oil is always there in my refrigerator and I use it on everything from salads to enhancing a dish. Substitute parsley instead of cilantro in the recipe and make Parsley oil. The color is absolutely stunning and the taste divine!
Lets make this!
- 1 bunch chopped fresh cilantro
- 20ml lemon juice
- 1/2 inch piece of fresh ginger, chopped
- 1 teaspoon or 6g garlic, chopped
- 2g or a small green chili (think serrano), chopped or more if you like it spicy
- 10g golden raisins
- 3g salt
- 40ml olive oil
For the Cilantro Oil
Blend together all the ingredients. Adjust salt to taste. Store in a sterilized bottle. Keeps about a month.
Suggested Pairing : Spinach and Goat Cheese Lentil Salad