The best way to have a consistent supply of cilantro is to plant a few new seeds every week. Theoretically sounds great; practically nearly impossible.
Seeing all these plants flower and soon to seed, not only did I see the impending disaster I also saw potential deliciousness. Unlike basil, however, I wasn't sure what to do with such an abundance of cilantro. I looked up a recipe for chimichurri sauce and discovered it was wonderfully simple, I had all the ingredients and it would use a lot of the cilantro.
I went out and snipped with a scissors all of the cilantro except one, so it can go to seed, and went to work for a couple of hours picking leaves off the stems. I ended up with nearly 25 cups of packed cilantro, I felt like a king who had just discovered a cave of emerald jewels.
I then peeled nearly 50 cloves of garlic, which mostly exhausted our supply from last year, a good thing to since most of the garlic was starting to go dry and nasty. I then peeled the rest of the onions we had in the basement, also just in time because they were starting to go bad.
The recipe is as follows:
- 1 cup packed cilantro
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1 teaspoon sea salt
- five cloves garlic
- one small onion
I put everything in a food processor and whirred for a bit, and then pulsed. The recipe calls for the end result to be a bit chunky.
After the first batch, I discovered that there was far too much salt for our taste. Jay and I discussed this, and realizing that chimichurri sauce is usually a meat dressing, often found in Brazilian barbecue, it didn't surprise us that the recipe as called for was a bit salty.
So I added more of everything but the salt. After tripling the other ingredients, the salt got back to where I could enjoy the sauce. And is it delicious!
We made many batches, and froze them in 1/2 cup containers with snap on lids. I'm hoping it as delicious this winter as it is today.