With herbs like cilantro, you either love it or hate it.
I LOVE it!
Especially in homemade salsa and pico de gallo.
The problem is that cilantro is a cool weather herb, so by the time the tomatoes are ripe, cilantro has already gone to bolt and is on it's way out. I used to dry cilantro to use year round, but dried cilantro doesn't have the same bright flavor as fresh. So I took to the internet to find a way to preserve this awesome herb.
I found that freezing in oil will help most herbs retain their vibrant flavor. To preserve cilantro (or any other herb for that matter) Take about four cups of loose packed leaves and stems and put them into your food processor. Add the juice of one lemon (helps to retain the vibrant green color), 1 tsp. of sea salt, and 1/4 cup olive oil.
Pulse until smooth. I froze this batch in one tablespoon portions which fit perfectly in my mini muffin tin. After a couple of hours in the freezer, pop them out and store in ziplock bags in the freezer.
These will be delicious this summer used in homemade salsa, or on grilled fish and chicken! So go plant some herbs, or stock up next time you're at the Farmer's Market. This is the perfect way to enjoy fresh herbs all year long!