Cilantro Prep 101

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!

Freezing: 

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.

Slicing: 

Rinse off and remove stems. Dry thoroughly and chop into salsas, soups, entrees and anything else you can think of!

Pureed: 

Remove stems and puree or blend with olive oil, salt, pepper, pine nuts or walnuts and parmesan for a new take on classic pesto.
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