The herb is very strong, so I had about 80% of the bunch left and didn’t know how else to use it. Gina suggested that I make a pesto sauce with it. “But wait, isn’t pesto made with basil? And I don’t have any pine nuts in the house,” I thought to myself.
Note: To store cilantro, my handy Food Lover’s Companion instructs the following:
Cilantro may be stored for up to 1 week in a plastic bag in the refrigerator. Or place the bunch, stems down, in a glass of water and cover with a plastic bag, securing the bag to the glass with a rubber band. Refrigerate, changing water every 2 to 3 days.