Solution

So, you know how you buy a bunch of cilantro for a recipe, and then can never, EVER use it all up no matter how hard you try? And how that same bunch never seems to get any smaller, no matter how many meals you try to use the cilantro in?

Well, thanks to Beth Fish, I've got a solution for you: Cilantro Pesto!

As anyone who's ever made basil pesto can tell you, you can start with a laundry basket full of basil and end up with a nice little bowl of pesto. Same with the cilantro. You start with a big ol' bunch, and you end up with a nice little amount that you won't want to waste a single bite of. As a lover of cilantro in it's basic plain jane form, I could not believe that I could love it anymore. BUT I DO.

Cilantro Pesto:

In a little CuisineArt type gadget, whir together cilantro and about 2 cloves of garlic. (I used about 1 cup of cilantro). Then add a glug of olive oil, a handful of grated Parmesan cheese, a squirt of lemon juice, and some salt. Whir again until well blended.

We used it to top our black beans and rice burritos. I'm eating the leftovers RIGHT NOW, and it is probably even *better* than it was originally. Mmmmmm, Mmmmmm, Mmmmmm.

For black beans that even my uber-picky husband will somewhat willingly choke down, I saute a slice of diced onion and add the can of rinsed beans to the pan and heat through. I often use minute rice, but I add salt and a little pad of butter to the boiling water before the rice.

I made the entire meal in about 10 minutes. And that's including the quesadillas I made for the children. (I am a realist, folks.)

Also? I have no more cilantro wilting in my fridge. Win!