An Act of Cilantropy

Before everyone gets busy with the Memorial Day festivities, I wanted to share this delicious alternative to catsup. One might find it more coarse in texture, but the splash of fresh flavor is undeniable, due to this wonderful herb called cilantro.

It is quite popular in Asian and Mexican cuisines. And I won't bore you with detailed information on the benefits of a plant with delicate fan shaped leaves. I will tell you one thing: do your taste buds—and eventually your health—a favor and try using cilantro. Practice some cilantropy towards yourself…

Cilantro leaves are so delicate and wilt fast, to keep them clean and crisp keep them in a bowl of ice cold water before cooking with it.

Plant some in your garden, or find organic cilantro in your market and try this simple recipe for a fresh home made condiment. It is generously versatile: use as a dip, or spread on burgers, kabobs, or add to pasta, hot or cold alike. The ingredient list of this spread was inspired by flavor combinations of Caucasian cuisine.

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Cilantro Dried Tomatoes Spread

Makes about 8 oz of pesto

1 bunch cilantro (washed and dried)

4 oz dried tomatoes

1/4 cup shelled walnuts

2 cloves of garlic

1-2 dried chili pepper, few black pepperocrns

Freshly squeezed juice of 1/2 a lime

1/2 cup extra virgin olive oil

• Place all the ingredients in a food processor and pulverize into a uniform mass.
• Serve it with whole wheat pita bread, on a burger, or as a dip.