Food

30 Cilantro-Heavy Recipes to Use Up That Extra Bunch

By SAVEUR Editors - March 20, 2019

If you love cilantro’s bright and pungent flavor, there are lots of great ways to cook with it, from spicy dishes to cooling condiments. It can shine as the center of a simple salad along with olives, avocado, and limes, and it’s great sprinkled on top of a sardine and lemongrass salad. And many great sauces feature cilantro as one of the ingredients. From spicy chutneys to a perfect chimichurri, there are lots of delicious ways to incorporate cilantro into your diet. Check out our 30 favorite cilantro recipes below.

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Use this crisp, bright salad as a side dish or as a stand-in for chimichurri on top of fish, grilled meat, or chicken.“No matter where you fall on the cilantro spectrum,” says Bishara, “I urge you to try it.” Get the recipe for Cilantro Salad with Olives, Avocado, and Limes »

Ted Cavanaugh

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This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Cookbook writer Amy Thielen often adds a little sauerkraut for a further Midwestern touch. Get the recipe for Bacon and Egg Fried Rice »

Matt Taylor-Gross

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The addition of chia seeds in this chutney thickens the juices and emulsifies the mixture into a spreadable, smooth sauce that doesn’t separate. If you prefer it milder, remove some of the chile seeds before blending. Use the chutney as a condiment for pakoras, samosas, and tandoori roasted meats. Get the recipe for Spicy Mint, Cilantro, and Chia Seed Chutney »

Matt Taylor-Gross

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Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »

Matt Taylor-Gross

Sinéad Roche and Thomas Ashe of Ashe's Bar and Restaurant have incorporated flavors from their culinary travels through Thailand into this dish, marrying Southeast Asian ingredients with local Glenbeigh mussels, foraged from the rocky coast along Dingle Bay. At Ashe's, they serve the mussels with homemade bread or twice-fried chunky potato chips for sopping up the gently spicy coconut broth. Get the recipe for Mussels with Coconut Sweet Chili Broth »

Michelle Heimerman

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This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »

Matt Taylor-Gross

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For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin's Salty Sow cooks his low and slow, then adds a rich, spicy, bright-green purée of chiles and cilantro. Get the recipe for Green Chili Grits »

Matt Taylor-Gross

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The recipe for this garlicky bread soup comes from Rosa Filipe of O Barro restaurant in Redondo, Portugal, who claims it is nicknamed “beggar's soup” because it contains no meat or fish. Get the recipe for Bread and Garlic Soup with Cilantro »

Todd Coleman

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Bright, earthy and spicy, this garlicky cilantro sauce hits all the right notes for a summer-time cook-out. Get the recipe for Cilantro Mojo »

Todd Coleman

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Descended from Persian Zoroastrians—followers of the prophet Zoroaster who began emigrating to India around the eighth century—Parsis in India have their own distinct food. This Parsi fish dish, commonly featured at weddings, is adapted from a recipe in Raghavan Iyer's 660 Curries (Workman, 2008). White-fleshed fish is bathed in a spiced coconut-tamarind sauce and steamed until tender in fragrant banana leaves. Get the recipe for Steamed Banana-Wrapped Fish (Patra ni Muchchi) »

Ingalls Photography

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Juicy red grapes are the star of a sweet and lightly spicy fresh salsa made with cherry tomatoes, cilantro, and honey. Get the recipe for Grape Salsa »

Laura Sant

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Vibrant, verdant, and refreshing, this Moroccan condiment is an exceptional marinade for most meat and seafood and addictive enough to eat with a spoon. Get the recipe for Moroccan Charmoula »

Marcus Nilsson

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Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Get the recipe for Mole Verde Zacatecano »

Todd Coleman