I hate cilantro. Like really, REALLY HATE the stuff. It tastes very green and grassy, but not necessarily in a good way. I can pick out even the tiniest hint of cilantro added to a dish. My guacamole would never include the stuff and I find myself picking around it when served guacamole at a restaurant. When bunches of cilantro come my way in my CSA shares, I find myself (probably visually) cringing. It’s not their fault that I hate cilantro. They didn’t know. I take the stuff, cram it in my bag only to find myself discarding the wilted bunch a week later. That is until I discovered chimichurri.