Right before we went on our road trip a few weeks ago, I got a huge bunch of amazing-smelling cilantro from our CSA box. Yummy! Cilantro is one of those herbs/flavors that I just can not pass up, so there was no way I was going to give it away or (even worse) let it go bad! We were leaving only a few days later so I had to find a quick and easy use for all this cilantro, and on top of that, I didn’t have much to work with since we were trying to clear out the fridge as much as possible before leaving.
So glad Culinary Hill was there to save the day! I found this recipe for a really easy salad dressing – full of yummy cilantro flavor, but also something I could make and freeze for later. I was a little worried about how well it would freeze, but it turned out great! I just pulled it out of the freezer when we go back from our trip and let it defrost in the fridge. We’ve had quite a few delicious salads with this one since then – highly recommended!
1 c. packed cilantro leaves (remove stems)
1/2 c. plain Greek yogurt
2 cloves garlic, minced (I used 3.)
2 T. lime juice (from 1 lime)
1/8 t. salt (I used sea salt)
1/4 c. olive oil (I probably ended up using more than this, I just went by look/consistency.)
1. Using a food processor, combine all the ingredients expect the olive oil and blend until smooth.
2. With the food processor is still running, slowly add the olive oil and blend until smooth again. This took a little more time (and oil) than I thought so don’t worry if it’s looking a little thick for a m
3. Chill before using or do what I did and put it straight in the freezer for later use. (I wouldn’t recommend leaving it in there too long though, maybe 2-4 weeks at most.)
(Recipe via Culinary Hill. Culinary Hill is one of my favorite food blog to follow – you should too!)