Saturday, March 5, 2011

Freezable Cilantro Pesto


During our dumpster diving days, I came across numerous ways to make the most of 'abundance'. One fabulous idea was to create simple 'pestos' of fresh herbs, spoon them into ice-cube trays and save for later. One herb is notorious for going a little wilty before one can get full use out of in, Cilantro. In addition, cilantro is not a highly prized herb in South Korea and requires a bit of planning to acquire, so it is with everything in me that I want to make this delicious herb last as long as possible and be available for many and all future cilantro-desiring-dishes.

Following a productive Google search, I had this recipe ready for trial in 519 Kitchen and within moments had my nearly-wilty Cilantro ready to go into the freezer.


Wash and chop 1 Bunch of Cilantro (majority of stems removed). Add to a small fry pan 3 Tbsp. Olive Oil, 8 cloves Garlic finely minced or made into a semi-paste with a food processor and Cilantro, saute 2-3 minutes until aromatic and deliciously tempting. Use immediately or spoon into ice cube tray and cover with a bit of olive oil before freezing cubes for later use in soups, dips, curries, etc.

P.S. This recipe is endorsed by Lady Annyeong (the dog seen in the bottom left hand corner of the photo collage ^.^).

1 comment:

  1. Neato! How long do the "cubes" last? Do they get freezer burn? I am so intrigued!


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