Sustainability in the kitchen starts with food waste, and the best way to reduce food waste is to make the most out of our food!
I’ve talked about using all your scraps to make a delicious vegetable broth before (check out that recipe here), but you can also make other items from certain kinds of scraps, and herb stems are a great example.
Some green stems like parsley, kale, and collard stems are bitter and fibrous and not great for eating so I recommend you use those for broth. But cilantro is one of those herbs with a perfectly edible stem that would be a crime to throw away. After you’re done using the leaves, you can chop up the stems really finely and sprinkle them as a topping on your dishes or you can make this beautiful cilantro stem sauce!
Feel free to use this recipe as a base and add some other flavorings if you want like _. Experiment and have fun!
You can make this same recipe using sorrel, spinach, mustard green, or broccoli stems.
Food processor or blender
Rubber spatula
Use this sauce on top of vegetables, grains, or legumes.
28g garlic cloves, crushed
24g fresh ginger, peeled and chopped
2g dried chili flakes
40g hemp hearts
114g cilantro stems, chopped
260ml extra-virgin olive oil
20ml white wine vinegar
Sea salt, to taste
Place all the ingredients except oil and vinegar in a food processor or blender and pulse for 20 seconds.
Add oil little by little while pulsing, then add vinegar.
Season with salt to taste and store in an airtight container in the fridge for up to 5 days.
Add all the ingredients except vinegar to the blender and blend on medium speed for 20 seconds.
Add vinegar and pulse to combine.
Season with salt to taste and store in an airtight container in the fridge for up to 5 days.
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