It is not secret that I love Cilantro. Ever since I was a little girl and I used to play in my grandmother’s garden, I fell in love with it. I remember many times playing next to this big plant full of white tiny flowers that smelled like summer, like something delicious…like my grandmother’s kitchen. It didn’t make her happy having me messing around with her herbs but for me, that was my happy place. Cilantro, parsley, peppermint, basil, rosemary, a feast to the nose and my bugs.. I mean, dolls!
So today, I am celebrating Cilantro. I wanted to make something like the traditional presto that you can use in so many different ways, but I wanted the pure bright flavor of fresh cilantro to be intact so, I left out the cheese and nuts. this is more like an infused oil but thicker, like pesto. I also use clear olive oil which is lighter in taste than extra virgin olive oil. You are going to love this oil, it is so delicious with anything! Grilled chicken, fish, roasted vegetables, wedged potatoes, steak, you can mix it with some Mayo and make cilantro mayo for a twist on your regular hamburger. The possibilities and endless and you won’t believe how easy it is!
In a food processor add the red pepper flakes and garlic, pulse until the garlic is finely minced.
Cilantro and Garlic Oil
Category: Extras, Uncategorized
1/4 to 1/2 teaspoon of red pepper flakes
2 garlic cloves
1 bunch of cilantro
1/2 teaspoon of salt
1/3 cup clear olive oil
In a food processor add the pepper flakes and garlic cloves, pulse until finely minced.
Add the cilantro and season with salt.
With the food processor running, slowly pour the olive oil until it becomes a thin paste.
Storage in the lower part of your fridge. If the oil solidifies, leave it a room temperature for a couple minutes.