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Cilantro Oil

Cilantro Oil



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Makes about 1 1/4 cups Servings

Ingredients

  • 2 cups coarsely chopped fresh cilantro leaves and tender stems
  • 1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)

Recipe Preparation

  • Combine all ingredients except water in processor. Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer. Whisk 1/4 cup water into mixture in bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.

Recipe by Michael McLaughlinReviews Section

5 Ingredient Cilantro Vinaigrette

This sauce is UH-Mazing. So easy to make and the combo on the chipotle chicken for the related salad recipe is just.so.good. I have yet to be let down by a PoY recipe!

Alright, you guys. It’s time to back it up just a little bit.

There is a really good summery salad coming your way, but for today, we need to strip it down to the basics. Today it’s all about that dressing.

My requirements for a new dressing in my life is that it doesn’t take more than a hot minute to make it and tastes so good that I actually WANT to eat salad every minute of every day. This does both! with just a handful of very regular ingredients:

Also, a pinch of red pepper flakes and a splash of water.

But for the most part, this is a five-ingredient, straight-out-the-blender, beautiful green miracle.

Okay, here’s what I’ve put this on so far.

  • summer cobb salad (coming soon!)
  • grilled chipotle chicken, as in DIPPED IT STRAIGHT IN LIKE A MONSTER
  • a mashed avocado – instaguac, anyone?
  • breakfast tacos
  • chorizo tacos
  • chicken tacos
  • roasted potatoes
  • grilled sweet corn
  • rice to make “green rice” for meal prep rice bowls
  • a cheese quesadilla
  • another cheese quesadilla
  • one more cheese quesadilla, because I’m eating a lot of quesadillas lately, okay? just let me.

It is such a stupidly easy recipe, but I didn’t want it to get lost. I felt it needed its own post.

It’s not fancy. It will take you two seconds.

But it will elevate your summer eating game to places you definitely want to be.

This recipe is straightly inspired by the cilantro vinaigrette in the What’s Gaby Cookin’ cookbook. I have a weird aversion to raw onions and their relatives right now, which is why I just made it without the shallot that her original recipe calls for. But all credit to Queen G for this one! She has a basil vinaigrette, too. Worth looking up? YES.


Recipe Summary

  • 1 bunch cilantro, rinsed
  • 1 cup canola oil
  • 1 teaspoon honey
  • 4 teaspoons fresh lime juice
  • Salt to taste
  • 1 canned chipotle pepper
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • ¼ cup fresh lemon juice
  • ½ cup rice vinegar
  • 1 clove garlic
  • 1 cup canola oil
  • Salt to taste
  • 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on
  • 2 pounds thinly sliced pancetta

Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth pour into a bowl or bottle, and set aside.

Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.

Preheat a grill for medium heat.

Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.

To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.


Cilantro Shallot Oil

Ingredients

  • ½ cup packed washed cilantro leaves
  • ½ Tablespoon shallot or 1 clove mild garlic
  • a pinch of black pepper
  • ¼ teaspoon salt
  • ¾ cup olive oil

Instructions

Puree ingredients in a blender or food processor until smooth, about one minute. Store in the refrigerator in a glass jar for up to 2 weeks or in the freezer for several months.

To serve, drizzle on burritos or tacos, meat or fish, soups, salads and roasted vegetables–anywhere you would add fresh cilantro!


Cilantro Vinaigrette Coleslaw

Cilantro Vinaigrette Coleslaw – Deliciously crunchy cabbage slaw tossed with an awesome cilantro vinaigrette!

Hello, my friends! I hope you’re taking it easy on this sweet Sunday, drinking Happy Hour Lemonade, and getting your tan ON. Don’t forget your SPF 150 tanning lotion + a bottle of Sun In for the hair. Nothing is cuter than a little 90’s hair action at the community swimming pool. ✌

PLEASE AND ALSO? Put this Cilantro Vinaigrette Coleslaw on the menu for today/this afternoon/tonight/4eva, and while you’re at it, don’t forget some Steak and Mushroom Kabobs to go with it.

Do you know what amazingness happens… I mean, can you just imagine the flavorful-ness that happens when you combine lime juice and OJ and cilantro and olive oil and spices in a salad dressing bottle. It’s a tastebud-blowing experience. I promise you.

Hear me out. I.don’t.like.cilantro. Buuuuuut I *THINK* I have changed my mind. A taste of this pretty wonderful coleslaw and I was somewhat sold on the soapy taste of cilantro. There is so much love up there in that little bottle that my heart might have wanted to explode.

After I made the vinaigrette and tried it over my usual Tex Mex Chicken Salad, I knew it was time to mix it up a bit and make my 5-year-old girl extra happy by adding it to her favorite salad of all time – Red Cabbage Carrot Slaw.

Mah girl can eat an entire head of cabbage so long as it’s shredded and tossed with some vinegar and oil.

Honestly, it was no surprise to me when she and I finished up all that you see inside that bowl. An extra squeeze of lime juice sealed the deal, and we inhaled it so fast, almost as if someone was chasing us to steal our salad.

Please find 5 minutes today and make this Cilantro Vinaigrette Coleslaw! You can even cut that to 2 minutes if you buy the cabbage pre-shredded! Just a thought.

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Cilantro Lime Chicken Thighs

Yield: 6 servings

prep time: 2 hours 15 minutes

cook time: 20 minutes

total time: 2 hours 35 minutes

This is truly the most AMAZING zesty cilantro-lime marinade ever. And the chicken comes out perfectly juicy and tender.

Ingredients:

  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon lime zest
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs

Directions:

  1. In a medium bowl, combine cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt and pepper.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and cilantro mixture marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  4. Serve immediately.

Notes:

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.


Ingredients

  1. For soup
    • 1 fresh or frozen ear of corn, shucked
    • 4 cups plus 2 tablespoons water
    • 1 garlic clove, smashed
    • 1 1/2 teaspoons salt
    • 1 1/4 cups chopped white onion
    • 1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
    • 2 firm-ripe California avocados (1 to 1 1/4 lb total)
    • 3 tablespoons fresh lime juice
    • 1/4 cup crema or sour cream
  2. For cilantro oil
    • 1 cup coarsely chopped fresh cilantro
    • 1/4 cup olive oil
    • 1/2 teaspoon salt
  3. Special Equipment
    • a 3/4-inch melon-ball cutter

Simple Cilantro & Olive Oil Dipping Sauce

This cilantro and olive oil dipping sauce is full of fresh and bold flavors. It is perfect to serve with a loaf of rustic bread as a starter to a meal, or to use as a garnish for meats and soups. I have spent countless times with friends enjoying homemade bread dipped in olive oil.

I first discovered this delicious sauce while shopping at a small local farmer’s market. I bought a jar along with a loaf of bread. Later while eating and visiting with friends I realized how simple it would be to make.

The key, really, is in the olive oil. Good quality olive oil can be hard to find. There are many brands out there that sell adulterated oil. It is always best to source your oil from a small privately owned farm. Chaffin Family Orchard located in Northern California, is a wonderful choice when you are looking to purchase olive oil in the States. My personal favorite it sourced in my valley and pressed just down the road from me at Rancho Cortes, located outside of the tiny town of El Provenir, Baja California. Both of these oils are so mild and buttery unlike many counterparts that I have tried over the years that leave a bitter taste in your mouth.

Back to the cilantro sauce, it is very easy to make. All you need is fresh cilantro, high quality olive oil, garlic cloves, unrefined salt and a blender. It plays off the idea of pesto but there are no nuts or cheese to be found. Not only is it good with bread or meats, but is also makes a wonderful sauce for pasta.

The garlic, olive oil and salt in this sauce preserve the cilantro for much longer than it would last on it’s own. It will stay fresh in the fridge for at least a month– if you can make it last that long, I can’t.


What’s in Cilantro Lime Dressing?

Here at the main flavors of the cilantro dressing: cilantro, jalapeño, fresh lime, garlic, yogurt, and olive oil.

It might seem like a simple ingredient list, but the flavor is outstanding. Let’s make it!


Pesto serving suggestions

There are so many ways to use cilantro pesto! Try using it as a sandwich spread, as a pizza sauce, drizzled or dolloped over roasted veggies, a breakfast bowl, or a grain bowl. Or use as a dip for fresh veggies.

More pesto recipes

If spicy isn’t your thing, yet you love a good plant based pesto, I’ve got some other recipes for you to try:

Who knew pesto could be so versatile?! Seriously though, if you can’t use a certain kind of nut or seed mentioned in these recipes, mix + match until you find a winning combo for your dish. And don’t forget to leave a rating + review on this recipe once you’ve tried it! I’d love to know if this cilantro pesto was a winner for you.