If you’re anything like me, you sometimes find bags of old, slimy, black herbs in your fridge that never had the chance to reach their full potential.
They were purchased with the good intentions of joining taco night, topping pasta dishes, or flavoring soups, only to be partially used and then forgotten. Until weeks later. Slimy and black and destined for the trash.
And another thing: what about all that flavor in the stems? Is that just automatically condemned to the trash or compost for it’s lack of leafyness?
Well to all of that I say: no more!
I was inspired the other day to throw some of the best taco toppings into a food processor and make a little magic. Here’s the gist:
Cilantro Lime Avocado Magic Stuff
- 1 bunch of cilantro leftovers – stems and all!
- Juice from 1/2 a lime
- 1 avocado
Throw all of your ingredients into the food processor and pulse until thoroughly combined. Taste and adjust seasoning as desired.
So now, what do you do with something like this? Well, what DON’T you do? [that’s an exaggeration, there is plenty you absolutely should not do with this magic stuff]
It makes a fantastic topping on tacos, chili, soups, and just about any dish with “southwestern” in the name. It also simplifies serving as it combines three delicious toppings into one!
This stuff is really strong. I could eat it with a spoon, but Matthew not so much.
It is also a great base for a salad dressing! Keep it Paleo/Whole30 by adding some pepper and thinning it out with oil. Or go for a creamy dressing and add some mayo/greek yogurt, pepper, and then thin it out with some oil. For both of these I would recommend a light, flavorless oil like grapeseed or avocado oil.
The batch I made kept well for 4 days sealed in the fridge, but there wasn’t any left after that to know how long it’ll stay good for.