These cilantro recipes bring cilantro to the forefront and make it the make-or-break ingredient.

I tend to meet people who either love cilantro and its unique aroma and fresh taste or simply can’t bear its “soapiness”. Cilantro is just one of those herbs – it’s hard to get a passive response. If you love it, you’re in good company, as this article focuses entirely on this often under-appreciated green. If you aren’t fond of it, perhaps it’s time to learn more about the herb and try out unique cilantro recipes that introduce it in a lighter, more palatable light.

Before we get into the delicious cilantro recipes, let’s take a look at cilantro’s origin and various health benefits.

Cilantro is also known as coriander, Chinese parsley or dhania. The seeds of cilantro are used as a spice, commonly known as coriander powder. It is native to areas stretching from southern Europe and North Africa to southwestern Asia. The leaves have citrus overtones and are traditionally used as a garnish or in Indian, Central Asian, and Mexican recipes, such as in chutneys, salsa, guacamole and salads.

As far as health is concerned, cilantro bears some incredible antioxidant power, which is crucial in promoting overall health. Cilantro has also been shown to have anti-bacterial properties, which help defend the body against disease. Additionally, cilantro has been cited to fight against type 2 diabetes as well as promote heart health by lowering levels of total cholesterol and triglycerides while increasing HDL (good) cholesterol.

Here are 3 cilantro recipes to get started:

1. Cilantro Chimichurri

Makes about 1/2 cup

Ingredients

• 1 cup cilantro
• 1 garlic clove, minced
• Juice 1/2 lime
• 1 jalapeno, chopped
• 2 tablespoons white wine vinegar
• 1/3 cup extra-virgin olive oil
• Salt to taste

Directions

Blend all ingredients except olive oil. As they blend, drizzle with olive oil. Add enough salt to satisfy your taste buds.

2. Cilantro and Ginger Hummus

Makes 2 cups

Ingredients

• 15 ounces canned chickpeas (or cooked dried chickpeas), drained and rinsed
• 1/2 cup tahini
• Juice of 1 lemon
• 2 cloves garlic
• 1-inch nob fresh ginger, peeled
• Handful of fresh cilantro
• Salt and pepper to taste
• 1/4 cup water
• 1/4 cup extra-virgin olive oil

Directions

Add the tahini and lemon to a food processor. Blend until smooth. Add the chickpeas, garlic, ginger, cilantro, water, salt and pepper. Blend. While blending, drizzle the olive oil into the food processor. Once the hummus is smooth, serve it with toasted pita bread slices and a garnish of fresh cilantro leaves.

3. Shrimp Cilantro Marinade

For about 1 lb of shrimp

Ingredients

• 1/2 cup cilantro
• 6 garlic cloves
• Zest of 1 lime
• Juice of 1 lime
• 1 tablespoon honey
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Directions

Blend all ingredients in a food processor. Pour into a zip-lock bag with prepared shrimp and let soak for at least 1 hour (best for 4-6 hours). Cook shrimp as you’d like.

Related on EcoSalon

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Sunday Recipe: 5 Seed Crackers with Olive and Cilantro Tapenade

Raw Corn Salad with Cilantro, Lime and Jalapeno

Photo Credit: Jamie

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