I have a love-hate relationship with cilantro. (And no, not the “love to hate it” type of relationship.) I love its bright, fresh flavor in my salsa, soup and sauces. I hate how it seems go bad faster than any other green item in my fridge. It never seems to last more than a few days, even in my produce-saver bags. Which means I throw out more cilantro than I’d like to admit. (Food blogger fail, I know.)
Enter this recipe. It’s a great way to use up cilantro before it “turns.” (Side note: I think of Mater every time I hear someone say something has “turned.” Anyone else?) As I was prepping this, I realized that this sauce is essentially a nut-free, cilantro pesto. It was simple to make and worked well on both the grilled shrimp and rice and beans.
1 1/2 cups cilantro leaves
1/2 teaspoon ground ginger
juice of 1 lemon
2 garlic cloves
3 tablespoon oil (I used canola because I didn’t want to deviate too far from the original recipe, but next time I’ll use olive oil instead.)
Combine the cilantro and garlic in the bowl of a small food processor. Pulse until the cilantro is finely chopped and the garlic is minced into tiny pieces. Add the ginger and lemon juice and pulse to combine. Add the oil and process until the mixture is smooth.
Brush over shrimp or fish while grilling, or use as a dipping sauce or dressing for shrimp, chicken, rice, etc. Store in an airtight container in the fridge.
Adapted from Cooking For Two, Spring 2007
Click here for a printable version.