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!
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 thanks for buying vegetables from him/her.
All parts of this aromatic herb are 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.
A fantastic finisher, an excellent vinaigrette color is absolutely stunning and the taste divine!
- 100 grams fresh Cilantro
- 20 ml lemon juice
- 1/2 inch fresh Ginger grated
- 6 grams Garlic approx: 1 teaspoon
- 10 Golden Raisins
- 1/2 teaspoon Himalayan Pink Salt
- 40 ml Olive 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