Cilantro Recipes

Cilantro Chimichurri

1cup cilantro
1garlic clove, minced
1pinch red pepper flakes
1/2lime, juiced
2tablespoons jalapeño, chopped
2tablespoons rice vinegar
1/3cup olive oil

Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

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Cilantro Chimichurri II

1 bunch cilantro, roughly chopped
1 clove garlic
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, plus more for brushing

Combine the cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.

Serve with grilled steak or other meat.

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Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata
Serves 8 as an appetizer, 4 as a main course
For the Scallops and Pea Puree

2 cups shelled English peas
Salt
1 large garlic clove
1 tablespoon freshly grated ginger
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Pinch cayenne (optional)
16 large sea scallops, about 1 1/2 pounds
Cilantro Gremolata (see below)

Prepare the Pea Purée: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.
Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.

Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.
To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.

For the Cilantro Gremolata

1cup cilantro leaves, chopped
1garlic clove, minced
2tablespoons finely grated lemon zest
1/2teaspoon salt
1/2teaspoon freshy ground black pepper

Combine all the ingredients together in a small bowl and mix well

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Cilantro Pesto
Makes about 2 cups

1bunch cilantro
4cloves garlic
1 1/2ounces pine nuts
1/4cup olive oil
1/8 to ¼cups grated Parmesan
Salt and pepper

Put the cilantro in a food processor and pulse until chopped. Add the garlic and pine nuts and pulse to combine. Add about half the olive oil and blend until a paste begins to form. Add remaining olive oil and Parmesan cheese.

Taste, season with salt and pepper, and add pine nuts, garlic, parmesan, salt or pepper as needed. Toss with pasta or serve on toasted bread

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