Ahhhh, cilantro. Some people love it (me included) and some people hate it. These recipes aren’t for those of you in the “I-hate-cilantro” camp – but for those of you who are just as nuts about cilantro as I am, these sauces will make great additions to your recipe collection!
I had cilantro pesto on the brain last week after my friend Maddie brought it up at lunch. I realized that I hadn’t made it in quite awhile, and all of a sudden, I wanted cilantro EVERYTHING. So I whipped up a batch of this pesto and some yogurt sauce, and proceeded to slather it all over everything I ate.
It was pretty much awesome.
Like any pesto, you can use this on a variety of foods. I like to use it in salad dressings, quesadillas, pastas, to top my tacos, or as a marinade for chicken and pork. The yogurt sauce makes an ahhhhmazing marinade as well, and was a super-duper sauce for a steak taco. Get creative!
I have also officially hopped on the greek yogurt train. I’m pretty sure I’m the last person on the planet to discover how cool this stuff is, but WHAT!! It’s my new obsession. I got a tub of the plain stuff from Chobani and have used it in place of sour cream for sauces, mashed potatoes, and potato salad. Mind-blowing. And packed full of protein, which means YAY. I’m going to pick up some vanilla later and give a few frozen yogurts a whirl. Should be exciting. Stay tuned. In the meantime, here is some cilantro-themed sauce-y goodness.
- ¼ cup pine nuts
- 3 cups fresh cilantro
- ⅔ cup parmesan cheese, shredded
- 4 cloves garlic (3 if they’re large)
- ⅓ cup extra virgin olive oil (you probably won’t need it all – I generally use about ¼ cup or so)
- salt and pepper to taste
- ½ cup cilantro pesto
- ½ cup plain greek yogurt
- Heat a skillet over high heat and lightly toast pine nuts (about 1 minute in the pan, stirring them constantly so that all sides get a bit of color). Remove from heat and let cool for 10 minutes or so.
- In a food processor, combine toasted pine nuts, cilantro, garlic, salt & pepper, and parmesan and pulse to give it a rough chop.
- With the food processor running, stream in olive oil a tablespoon at a time until pesto has come together. You may not need all of the olive oil – stream it in until your pesto is the consistency you want, and feel free to add additional oil if you want a thinner sauce!
- Serve immediately or keep in the fridge for up to a week.
- Combine pesto and yogurt and mix well. That’s it! Enjoy.