Let’s play with green coriander three ways.
Coriander is simply the seed of the cilantro plant. While we all love cilantro, it has a habit of bolting once the weather warms. Instead of mourning the end of this round of cilantro, green coriander gives us another delicious chapter. Harvested before the seeds fully mature and dry, it has a bright, citrusy flavor that’s completely different from the coriander spice in your pantry.
It’s one more reminder that every stage of a plant has something to offer—you just need a few recipes in your back pocket to enjoy the whole journey.
Green Coriander Salsa Verde
Makes about 1 cup
Ingredients
- 1 cup arugula
- ½ cup green coriander
- ¼ cup basil
- 2 anchovy fillets
- 2 tbsp capers
- 1 garlic clove
- Zest of 1 lemon
- 2 tbsp lemon juice
- ½ cup olive oil
- ½ tsp kosher salt
- Fresh black pepper
Procedure
Pulse everything together until finely chopped but still textured. Taste and adjust with more lemon, salt, or olive oil.
Green Coriander & Arugula Chimichurri
Makes about 1 cup
Ingredients
- 1 cup green coriander, roughly chopped
- 2 anchovy fillets
- 2 tbsp capers, drained
- 1 garlic clove
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ cup extra virgin olive oil
- Freshly ground black pepper
- Kosher salt, to taste
Method
Finely chop the arugula, green coriander, garlic, and oregano by hand or pulse a few times in a food processor. Stir in the vinegar, olive oil, salt, pepper, and red pepper flakes. Allow flavors to meld for 15–20 minutes before serving.
Green Coriander Compound Butter
Makes about 1 cup
Ingredients
- 2 sticks butter, softened
- ½ cup green coriander, finely chopped
- 2 tbsp chives, minced
- 1 small garlic clove, grated
- 1 tsp lemon zest
- 1 tsp flaky sea salt
- ½ tsp black pepper
Procedure
Mix all ingredients together until evenly combined. Spoon onto parchment paper or plastic wrap and roll into a log. Refrigerate until firm or freeze for longer storage.
Slice and melt over grilled corn, baked potatoes, steaks, roasted vegetables, fish, or warm bread.
A note on green coriander
It shines when left a little chunky, so don’t feel like you need to puree these recipes completely. A little texture lets those tender green seeds pop and makes each bite more interesting.
