• Cilantro Chutney
  • Cilantro Pesto
  • Cilantro Tomato Pasta Salad
  • Cilantro Vinaigrette
  • Zucchini Cilantro Dip
Cilantro Chutney

Yields 3/4 cup

About 2 cups cilantro leaves
2-3 jalapeno peppers, seeds and pith removed
1-1/2" wide slice of ginger root, about the thickness of a quarter
3 Tbl fresh lemon juice
1 tsp salt
1 Tbl cumin powder
1/4 cup shredded unsweetened coconut

Coarsely chop jalapenos. Peel and mince ginger root. Combine all ingredients
in a food processor. Process until chunky-smooth. Serve with grilled meats.

Cilantro Pesto

Makes 1-1/2 cups

2 cups lightly packed, fresh cilantro, including tender stems
2 cloves garlic
4 oz grated parmesan cheese
1/3 cup pine nuts, lightly roasted
About 1/3 cup olive oil
Salt and black pepper to taste

Combine all ingredients in a blender or food processor and puree until smooth,
adding extra oil as required to make a thin paste. Use with grilled or roasted
chicken or other meats or seafood of choice.

Cilantro pesto is very intensely flavored. 'Diluted' with extra olive oil, however,
it makes a great dressing for chicken, bean and pasta salads where a Tex-Mex
flavor is sought.

Cilantro Tomato Pasta Salad

1 cucumber
1 cup ripe, red tomatoes, diced
½ cup red onion, finely chopped
2 Tbsp fresh lime juice
1 tbsp cilantro, chopped
1 tsp granulated sugar
¼ tsp salt
¼ tsp pepper
1 cup dry small shell pasta, cooked and drained
Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape
away the seeds. Cut in half again lengthwise and dice the cucumber. Place
cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a
bowl with pasta. Toss gently. Transfer to a serving bowl; chill at least 15
minutes before serving.
Cilantro Recipes
Cilantro Vinaigrette

2 cloves garlic, crushed
½ tsp. salt
1 tsp. Dijon mustard
½ cup extra virgin olive oil
2 tbsp. red wine vinegar
2 tbsp. chopped cilantro

Place garlic and salt in a bowl and grind together. Add the mustard and
combine well. Whisk in the olive oil and red wine vinegar. Mix in cilantro. Serve

Zucchini-Cilantro Dip

2 medium zucchini, trimmed and grated
½ tsp. salt
1 cup plain yogurt
¾ cup sour cream,
2 tbsp. olive oil
1 tbsp. white wine vinegar
¼ cup chopped fresh cilantro
2 large garlic cloves, minced
1 tsp. ground cumin
generous pinch of cayenne pepper
Pita Bread, cut into triangles

Place grated zucchini in a colander and sprinkle with salt. Let drain 30 minutes.
Rinse zucchini and drain well, using a paper towel drain as much water from
the zucchini as possible.
Whisk 1 cup yogurt, ¾ cup sour cream, 2 tablespoons olive oil and 1
tablespoon vinegar in a medium bowl until well blended. Mix in zucchini,
cilantro, garlic, cumin and cayenne pepper. Season mixture with salt and
pepper to taste. Cover dip and refrigerate 2 hours. Transfer dip to a serving
bowl and serve with pita triangles.
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