Faced with the perpetual problem of way more cilantro than we knew what to do with, I reached out to my sister for a solution. Behold, what is now our most favorite condiment. Spicy and packed full of flavor, we originally made this to accompany Smitten Kitchen’s street-cart style chicken, but I have discovered it’s pretty much great on everything from plain rice to eggs and toast. It freezes great and we use my great-grandma’s ice pick to dole out perfect-sized portions.
- 1 bunch fresh cilantro, coarsely chopped
- 1 bunch fresh Italian parsley, coarsely chopped
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 5 jalapeños, coarsely chopped
- 4 cloves garlic
- Ground pepper
In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalapeños (we leave our seeds in for extra spiciness), garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed.