How To Make Cilantro Last For 10 Days + Bonus Recipe
Updated: May 28, 2019
Why did I decide to write about this? I love fresh herbs, the smell and the flavour they bring to a dish without adding on the calories compared to the sauces. It is definitely smarter to use herbs in our everyday cooking. So I wanted to share this with you all to keep the waist trim in an easy and inexpensive way that still enhances the taste in the food we eat.
When I first learnt to cook and handle the kitchen, I had to keep throwing out the cilantro before I could finish consuming it. It would almost always turn brown in a couple of days! Let me tell you the methods I have previously used to preserve it. I have washed it then dried it carefully and air-dried it as well then laid it in a ziplock bag and frozen it; I have removed the leaves and put in an air-tight box with paper tissue wrapped around it (tried it washed and unwashed); wrapped the whole bunch in newspaper like a burrito. None of these worked. Then I started using the method below.
Best Preservation Method for Cilantro
Fill a jar or a water glass enough to cover the roots. The mouth of the jar should enable the stems to stand upright and not wilt down due to extra space, then cover the cilantro loosely with a plastic bag and place it in the refrigerator. Change the water every 2-3 days.
Before you place it in the jar, wash it and lay it down to dry over a towel then make it stand upright in the jar to air dry. When you do need it, it is washed and all ready to use.
So now you know how to keep it fresh, it will last you for 10 days. Lets look at the health benefits of cilantro.
Removes metal toxicity (hence pairing it with any seafood is excellent)
Lowers blood sugar levels
Lowers LDL and improves HDL levels
High in antioxidants (keeps us looking younger)
Anti-cancer effect (when meats are cooked with cilantro seeds, their HCA-heterocyclic amine is lower)
1/4 cup of cilantro is 1 calorie, 2% daily value of Vitamin C, 4% daily Vitamin A & Vitamin K. (Low in calorie and high in nutrient content)
Now that we can look at this fresh, green,
REFRESHING CILANTRO PESTO
Makes 1/3 cup
1 cup cilantro (mostly leaves with a few stems)
1 clove garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 cup roasted cashew nuts
2-3 tablespoons water when blending
Salt to taste
Red crushed pepper (optional)
Place the first 4 ingredients in the blender, add 1 Tablespoon of water. When it is rather smooth, add the nuts and another Tablespoon of water then blend. Add another tablespoon of water if necessary. Add salt to taste and crushed red pepper if desired.
Do you have a pesto recipe that you swear by? Please share and let me know how this one scores with you by leaving a comment. Enjoy!!
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