Cilantro is not for everyone, but this herby fresh tasting marinade is perfect for those of us who love it. It is similar to salsa verde, but much simpler, and a perfect foil for bland flavored vegetable proteins like firm tofu or tempeh, and also for chicken and fish. Cilantro has the added benefit of being anti-microbial, particularly in combination with lime juice as here. Use it to grill, bake en papillotte or steam. It’s delicious.
- On a chopping board, chop the scallions and the cilantro until they are both finely chopped together and well combined.
- In a bowl, whisk the olive oil and lime juice together. Add the chopped cilantro and scallions and mix well. It will be pasty rather than runny, so add a little more oil or lime juice if it seems too dry.
- Smear all over the protein of your choice and let sit for at least 30 minutes, longer is better. Turn occasionally. Cook.
- 4 tablespoons roughly chopped cilantro leaves
- 3 scallions trimmed, white parts only
- 1 tablespoon olive oil
- 2 tablespoons freshly squeezed lime juice, about 1 lime
Ann's Tips and Tricks
If marinating tofu, remember to drain the block of tofu under a weight first so that the marinade doesn’t get diluted.
If your cilantro has roots, don’t throw them out. Wash them well and use them to flavor our Basic Black beans, which would be a good accompaniment to this marinade.
If you like spicy, chop a seeded jalapeno pepper into the cilantro along with the scallions.