Cilantro is a delicate herb and doesn’t require much cooking. In fact, over-cooking Cilantro can alter its delicate texture and color. For hot dishes, add in Cilantro as your last step. Remember to utilize the stems; their loaded with flavor!
To freeze, begin by washing Cilantro. Pat dry with paper towel and spread across cooking sheet, stem on, and flash freeze. Transfer to freezer bag whole or ground.
Rinse off and remove stems. Dry thoroughly and chop into salsas, soups, entrees and anything else you can think of!
Remove stems and puree or blend with olive oil, salt, pepper, pine nuts or walnuts and parmesan for a new take on classic pesto.