It snowed last night. The snow melted immediately once the morning light touched it, but its brief presence made one things very clear—
The garden must be picked.
Unfortunately I am in no state to do it. I am confined to my husband’s recliner with my laptop, taking vicodin every four hours, because yesterday I was in the hospital having a cerclage. So my husband geared up with grocery bags, scissors, laundry baskets, and gloves. Our oldest bundled up in his winter coat, hat, gloves and boots. The two of them are outside picking EVERYTHING. Bless them!
Most of what’s coming in I can take care of later. One thing, however, cannot wait, unless I want a limp, green, slimy mess.
What is this potential mess? My cilantro. I love cilantro! Its fresh lemony scent wafts through my nose and washes my thoughts clear of any stress and trouble. Its bright flavor bursts in my mouth and proves to every taste bud that God loves each and every one of them and wants them to be happy!
But cilantro attacked by the unforgiving, freezing forces of nature? A malicious cruelty done to a completely innocent herb, if you ask me. So Sackett Man is outside with scissors and cutting and bagging it all for me. I figure that I can take five minutes today to stand in my kitchen and preserve it. Despite my achy back and other, general achiness, it will be SO worth it!
Mom and I have tried different ways of preserving cilantro over the years. We’ve tried drying it, which preserves it nicely, but you loose the fresh, bright burst of flavor that I love so much. We tried freezing it whole last year, in ziploc bags, but it was difficult to pull out just what you needed and when it thawed it was just not the same. And then one day a couple of weeks ago I was on the phone with Mom, and she was telling me about all the things she was doing with her garden produce. That day she happened to be making pesto, and I thought… “Pesto. Pesto! PESTO!” And why not? Why NOT make a pesto out of cilantro? As far as I know there’s no law that says pesto can only be made out of basil, but even if there is I’m willing to risk jail for this wonderful and amazing concoction. Because it’s delicious.
The next day I picked a bunch of cilantro to try it out. My heart pounded as I put it in the blender; my hands shook as I added the oil. My whole body quivered as I pushed the button and watched as it spun and blended into a brilliant emerald green elixir. I carefully, meticulously measured in the salt and the lemon juice, and blended it once more, gently and lovingly.
And then… I tasted it.
Oh heaven! I had found it… the perfect way to preserve cilantro so that its fresh wonderfulness could be enjoyed even in the depths of winter. I made Indian chicken and rice that night, and tried a spoonful of the Cilantro Pesto on top. It was fantastic, and Sackett Man gladly put it on top of his second and third helpings.
The process is really and truly very simple.
You’ll need 10 cups of cilantro total, but be aware that you’ll have to add it in a bit at a time.
I added the last 5 cups of fresh cilantro and pulsed all over again. Then I added approximately 2 tablespoons of lemon juice, and some salt. A quarter to half a teaspoon, depending on how salty you like it.
Look at that! Isn’t it the most beautiful thing you’ve ever seen?
I put it into two quart-size ziploc bags, and spread them flat to put in the freezer. Flattening them works well for usage, too, because you can just open the bag and break a piece of the frozen ‘slab’ off whenever you want to use some.
This is what I shall do with the cilantro my husband is bringing in today.
I can’t wait!
• 10 C. Fresh Cilantro
• 1 C. Extra Virgin Olive Oil
• 1 ½ – 2 T Lemon Juice
• ¼ – ½ tsp Salt
Put 5 cups of cilantro and the olive oil into the blender. Blend in pulses, scraping down the sides in between. When it’s blended, add the rest of the cilantro and blend again in pulses. Add the lemon juice and salt to taste and blend just enough to mix.
Pour into two quart ziploc bags, flatten, and freeze.