If you like cilantro and you like spicy foods, this cilantro spread is for you! The mix of cilantro, chili, garlic and walnuts come together to produce an awesome spread to enjoy on bread or with meats.
I remember eating this spread when growing up in Kazakhstan, but I haven’t eaten it for a long time. I finally got the recipe from my mom and I was blown away again at how good this was. I ate the whole jar in about 3 days. To put it in perspective, I probably ate a whole loaf of bread with this spread (considering you only put a little on the bread at a time).
Please note, if you don’t like cilantro or can’t eat spicy food, this spread is definitely not for you! But I definitely feel sorry for you. This thing is the bomb! My husband hates cilantro (yay me), so I got the whole jar to myself, and let me tell you, I ENJOYED IT!
Ingredients for Cilantro Spread
Cilantro – you need a good bunch of fresh cilantro. You either love it or hate it, but it’s the main ingredient here and a good way to get some health benefits from it (check out this page for lots of information on cilantro health benefits).
Walnuts – didn’t try it with other nuts, but pecans might work as a substitute if no walnuts are on hand.
Fresh chili peppers – add more for more spice. Jalapenos might work as a substitute, but they are not sold here in Germany (sadly), so I can’t test them in this recipe.
Garlic – plain old, good garlic.
Salt – normal table salt.
Oil – a neutral, vegetable oil. I used sunflower oil.
1. Rinse your cilantro and let the excess water run off (or use a salad spinner to remove extra water, if you have one). Set aside. Wash and de-seed the chili peppers (Use gloves for this one as the chili can be very spicy). Peel your garlic cloves.
2. Use a meat grinder to grind all the ingredients together. Mix the walnuts and the garlic together with the cilantro when grinding. This helps the cilantro juices from running out so much. I have an electric meat grinder so this step goes very fast.
3. Pour the oil into a skillet or heavy bottom pan. Bring it to smoking point. Pour the hot oil over the ground cilantro walnut mixture. Add salt and mix very well. Transfer to a jar and store in the fridge. Consume within a short time.
How to store Cilantro Spread
Keep the cilantro spread in a covered jar in the fridge for up to 5 days (never lasts that long around here), though it tastes best when it is fresh. Note that the top of the spread will turn darker with time, but that doesn’t effect the taste.
How to serve Cilantro Spread
This cilantro spread tastes so great on a piece of bread. I basically ate it for breakfast, lunch, and dinner. Though it can be served as an appetizer, or side dish. You can also serve it as a spread on meat (like a steak). This stuff is seriously good! I just wish I could go have some right now (tear, tear).
Anyway, if you make this Cilantro Spread with Walnuts and Chili, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Lastly, if you like spreads, check out my Turkish Grilled Eggplant. It is another awesomely tasting spread to make when you can! So good!
Cilantro Spread with Walnuts and Chili
- Meat grinder
- 1 bunch Cilantro
- 1 cup (100g) Walnuts
- 2 ½ Chili peppers, fresh (or to taste)
- 15 cloves (30g) Garlic
- ¼ – ½ tsp Salt to taste
- ⅛ cup Oil
- Rinse cilantro and let the excess water run off.. Wash and de-seed the chili peppers (Use gloves for this one as the chili can be very spicy). Peel your garlic cloves.
- Use a meat grinder to grind all the ingredients together. Mix the walnuts and the garlic together with the cilantro when grinding. This helps the cilantro juices from running out so much.
- Pour the oil into a skillet or heavy bottom pan. Bring to smoking point. Pour the hot oil over the ground cilantro walnut mixture. Add salt and mix very well.
- Transfer to a jar and store in the fridge. Consume within a week.