Mariquita Farm



cilantro Recipes A-Z from our farm


Photo Gallery

Bulk Deliveries to many Bay Area locations




Cilantro Storage: this is a tender herb, like parsley. It will keep for a few days in a plastic bag in the fridge.

Cilantro Pesto adapted from Fields of Greens by Annie Somerville

Annie says: A little of this bright green sauce goes a long way. Spicy and piquant, it's delicious served with grilled vegetables or on Mexican Pizza. (page 180 from this same book). For fresh chile flavor, add a green jalapeno or serrano chile and omit the cayenne. Walnuts are a fine substitution for the pine nuts.

1/4 cup olive or vegetable oil
1 scallion, white and green parts, coarsely chopped
1 garlic clove, coarsely chopped
1 Tablespoon pine nuts, toasted
1.5 teaspoons fresh lemon or lime juice
1 lightly packed cup cilantro sprigs with short stems
1 lightly packed cup parsley sprigs, large stems removed
salt and cayenne pepper

Combine everything but the salt and cayenne in a food processor or blender. Add 1/8 teaspoon salt and a few pinches cayenne pepper; puree until smooth. Season to taste with salt and cayenne.

Fine Cooking Magazine

- Garnish tomato-, carrot- or coconut-milk-based soups with chopped fresh cilantro.
- Serve iced tea or freshly squeezed juice with a splash of lime juice and sprigs of cilantro.
- Make a flavorful dip from chopped tomato, cilantro, cucumber, green chiles, and plain yogurt.
- Try making pesto using cilantro in place of basil.
- Rub chicken or fish with chopped cilantro, ginger, and black pepper before grilling.
- Sprinkle chopped cilantro and chopped cashews or slivered almonds over cooked rice or
- Add cilantro to your favorite gazpacho or salsa recipe.
-- add it to any beans or soup, stems included, then remove as you would a bay leaf

Note: You can substitute one pound shrimp or cut up chicken.
Fine Cooking Magazine, July 1998

1/4 cup vegetable oil
2 tbsp. grated fresh ginger
1 cup onion, chopped
1/4 tsp. salt
1 tbsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. cayenne
2/3 cup homemade or low-salt canned chicken or fish stock
1/2 cup coconut milk
2 to 3 tbsp. fresh lemon juice
2 lbs. mussels, scrubbed and debearded, or 4 dozen clams, scrubbed (discard any gaping shellfish
that don’t close at least partially when you tap them)
1/4 cup chopped cilantro

In a large, heavy-based skillet or saucepan, heat the oil over medium-high heat. Add the ginger
and onion and saute over moderate heat, stirring often, until soft, 8 to 10 minutes. Add the salt,
coriander, turmeric, and cayenne; stir to distribute the spices evenly. Cook the spices about 1
minute. Add the stock, coconut milk, and lemon juice, and bring to a boil. Add the mussels or
clams. Cover the pan until the shelfish open, about 5 to 8 minutes. Discard any mussels or clams
that don’t open after cooking. Sprinkle with the cilantro and serve with rice or noodles. Serves 4.


5-6 cups
1 cup
1/4 cup
1 tbsp.
1/2 tsp.

shredded cabbage
firmly packed cilantro leaves, minced
lime juice
each water and honey
cumin seeds
Salt and Pepper to taste

In a large nonmetal bowl, mix all ingredients together.

Sunset Low Fat Mexican Cookbook


Over the holidays, I was food shopping with a visiting French friend, when suddenly we saw fresh fava beans in the market. Being an east-coaster now, she became excited seeing them this time of year, ("Putain," she cried, "C'est pas vrai!") so we tossed a few big handfuls in a bag and brought them home. At dinner, she introduced me to the way her family used to eat them when she was growing up:

Serve them in their pods, accompanied by good crusty bread, butter, and salt. Living in L.A., I couldn't find any good crusty bread, so I settled for Whole Foods ciabatta. But I did happen to have some Plugra on hand and fleur de sel, so we were sitting pretty. Pop a fava bean out of the pod, peel off its outer coating, dip it in the salt, pop it in your mouth, and follow with a morsel of generously buttered bread. Heaven! They have an aftertaste of a very fresh, very young artichoke. The experience is almost a French version of eating edamame, but more textural. Do try!

This marinade can be used to marinate tofu and meats, as a sauce for noodles or rice, and as a dressing for a green salad.

5 tbsp.
1/3 cup
1/4 cup
1/4 cup
1 oz.
6 lg. cloves
1 1/2 tbsp.
1 small
vegetable oil
packed fresh cilantro with stems
fresh lime juice
tamari soy sauce
fresh ginger (about an inch of it?), cut into six 1/4 inch slices
ground cumin
jalapeľo or other chile (optional)

Combine and blend all ingredients together in a food processor or blender until the chile, garlic, ginger and cilantro are finely chopped.

More Recipes from a Kitchen Garden, Shepherd & Raboff

Roasted Tomatillo Sauce with Greens
adapted from a recipe in the newest Joy of Cooking
this sauce would be great on grains, meats, as an enchilada sauce, or thinned with stock into a soup...

Roast in an oven that's preheated to 400 degrees in a single layer on an oiled baking pan for 15-30 minutes, until nicely browned:

husked and rinsed tomatillos
halved tomatoes
1-3 spicy peppers such as anaheims, hungarians, or other, seeded
1-2 leeks, white parts only, or an onion or two, quartered
6-12 cloves of garlic

place the vegetables, including the juices, in a blender or food processor along with:
Several leaves of chard or spinach (optional)
1/3 cup chopped fresh cilantro
3/4 cup stock (vegetable or chicken) or more as needed
S & P to taste

Pulse until smooth, adding more stock of necessary to make a medium bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered, in the fridge for up to 2 days.

Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish.

1 cup
1/2 cup
1/3 cup
1/4 cup
1/4 tsp.
7 tbsp.
chopped fresh cilantro
chopped green onions
salted roasted macadamia nuts
chopped peeled fresh ginger
cayenne pepper
vegetable oil
boneless chicken breast halves with skin

Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sautŽ until brown and cooked through, about 6 minutes per side. Transfer chicken breasts to plates. Top each with some pesto and serve. Serves 4.


4 med.
1 tbsp.
1/8 tsp.
2 tbsp.
1 tsp.

fresh lime juice
finely grated fresh lime zest
finely chopped fresh cilantro leaves
vegetable oil
fresh cilantro sprigs

Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.


1 tbsp.
1/4 cup
4 tbsp.

corn oil
5- to 6-inch tortillas, halved, cut crosswise into 1/2-inch-wide strips
eggs, beaten to blend
canned diced green chilies
chopped fresh cilantro
Hot pepper sauce (such as Tabasco)

Heat oil in heavy medium nonstick skillet over medium heat. Add tortillas and stir until softened, about 1 minute. Add eggs, chilies, and cilantro. Stir until eggs are softly set, about 3 minutes. Season with hot pepper sauce, salt and pepper. Serves 2.

Bon Appetit, March 1995


1 cup
1/2 cup
1 tbsp.
1 tbsp.
1/2 cup
6-ounce sea bass fillets
coarsely chopped fresh cilantro
whipping cream
chopped peeled fresh ginger
chopped seeded jalapeno chili
plain yogurt

Preheat oven to 350F. Arrange fish in 13 x 9 x 2-inch glass baking dish; sprinkle with salt and pepper. Puree cilantro, cream, ginger and chili in blender. Add yogurt and just blend in. Season sauce with salt and pepper; spoon over fish.  Bake fish until just opaque in center, about 25 minutes.

Bon Appetit, August 1998


2 cloves
1 tsp.
2 tbsp.
1/3 cup
3/4 tsp.
2 tbsp.
can black beans (16 to 19 oz.)
ground cumin
olive oil
tomato juice or water
chopped fresh cilantro

Rinse black beans and drain. Chop garlic. In a nonstick skillet cook garlic and cumin in oil over moderate heat, stirring, until fragrant. Add black beans, juice or water, and salt and cook, stirring, until beans are heated through. Stir in cilantro. Serves 2.


1/2 lb.
2-3 cloves
3 tbsp.
1/2 cup
1/3 cup
dried spinach linguine
olive oil
fresh cilantro sprigs
freshly grated Parmesan (about 1 ounce)

Bring a kettle three fourths full with salted water to a boil and cook linguine until al dente. While pasta is cooking, force garlic through a garlic press into a 10- to 12-inch skillet and add oil. Cook garlic over moderately low heat, stirring, until fragrant, 1 to 2 minutes. Chop cilantro sprigs. Ladle out and reserve about 1/4 cup pasta cooking water. Drain linguine in a colander and add to garlic mixture. Cook mixture over moderate heat, tossing pasta until coated well with oil and garlic, about 1 minute (if pasta appears dry, add reserved pasta cooking water, 1 tablespoon at a time). Add Parmesan and toss linguine until cheese begins to melt. Remove skillet from heat and toss linguine with cilantro and salt and pepper to taste. Serves 2 as a main course.

Gourmet, February 1999

Note from Julia: I make fish tacos here at home with whatever fish looks fresh that day... You can just cook the fish quickly in oil and garlic and stuff into warmed tortillas with purchased or homemade salsa, chopped cilantro(optional), lime  or lemon wedges and chopped or whole radishes. The recipe below is for those who want to see an official recipe, and to give credence to the concept of fish tacos.  They are very easy, really!

1 1/2 lbs.
1/2 cup
1 cup
2 tbsp.
2 tbsp.
3 tbsp.
3 tbsp
3 cups
1 1/2
scrod fillets or other firm-fleshed white fish fillets, cooked, drained well, and flaked
Kalamata or other brine-cured black olives, pitted and chopped
seeded and chopped tomatoes (about 1/2 pound)
scallions, sliced thin
fresh or pickled jalapeľo chilies, or to taste, seeded and minced (wear rubber gloves)
fresh lime juice, or to taste
white-wine vinegar, or to taste
olive oil
chopped fresh coriander if desired
vegetable oil for frying the tortillas
7-inch corn tortillas
shredded romaine or iceberg lettuce
coarsely grated radishes

In a bowl toss together the scrod, the olives, the tomatoes, the scallions, the chilies, the lime juice, the vinegar, the oil, the coriander, and salt and black pepper to taste and chill the filling, covered, for at least 1 hour or overnight.

In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells, for 1 minute, or until they are crisp and golden, and transfer them as they are fried with the tongs to paper towels to drain. Divide the filling among the tacos and top it with the lettuce and the radishes.

Gourmet, December 1990


1/4 cup
2 tbsp.
1 tbsp.
3 heads
1/2 cup
olive oil
fresh lime juice
grated peeled fresh ginger
lettuce hearts, chopped
chopped fresh cilantro

Whisk first 3 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.

Bon Appetit, May 1998


1/3-1/2 cup
3 tbsp.
3 tbsp.
2 tbsp.
1 tbsp.
1/4-1/2 tsp.
1 very sm.
coarsely chopped cilantro leaves, not packed
lemon juice
corn oil
peanut oil
ice cube
tiny chili-pepper, e.g., serrano, seeded and minced

Combine cilantro, lemon juice, corn and peanut oils, honey, salt, and ice in processor; whirl to puree.  Add minced hot pepper, adjusting to heat you prefer.  Pour over salad.   (Use any greens, can include avocado & grapefruit for a luxurious twist.)


Mariquita Farm Home || A-Z Vegetable Recipe Index