It never fails that I get cilantro for something I’m planning to make, and I end up with a big soggy batch of it wilted no matter how good my intentions are. I got sick of either skipping the purchase of a bunch of cilantro or tossing the mucky remnants of one I purchased. I have experimented with lots of different techniques for preserving it, and this is by far my favorite.
- 1 bunch cilantro (or whatever you have left of yours) including stems
- 2 tablespoons water
- 1/2 cup olive or avocado oil
- 1/2 teaspoon salt
- 1 tablespoon lemon or lime juice
- 1-2 cloves garlic
- Place washed cilantro, leaves and stems into a blender (or bowl and use a stick blender), or small food processor with water. Puree.
- Place the puree into a small saucepan and heat on very low heat until it begins to bubble.
- Add salt (and if you are adding lime or lemon juice and/or garlic add it now).
- Stir rapidly for about one minute.
- Add oil and bring it back up to a slight simmer, stirring constantly.
- Stir in salt to taste. The salt should brighten up the flavor but not take over, as this oil is meant to be an ingredient, not a finished product. Too much salt could impact your final product.
- Turn off heat. Allow the mixture to cool for at least two hours for flavors to fuse into the oil.
- To freeze for later use in sauces, dressings, salsas, dips, and dishes: pour into ice cube tray and freeze, then move to a labeled container. About one ice cube is about one ounce, and is the equivalent of a tablespoon or so of cilantro plus the oil and salt, should you need to adjust for a recipe.
- To refrigerate for use within 3-4 days, transfer to an airtight container and use according to ratios mentioned in step 7.