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.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.