Drowning Nor Waving

I also freeze it -- I don't puree, I just chop it (not too finely, but finely enough that it can be packed into an ice-cube tray without sticking up too much), pack it into an ice-cube tray, and cover with water to freeze. Freezing immersed in water seems to preserve the flavor (and color) pretty well, though of course it defrosts very soft. But you can basically use the defrosted stuff in any context where a crisp/crunchy texture isn't important -- basically, anything but 'in a salad' or 'as a garnish.'

I also like to make a salad out of mangoes and avocados that's heavy on the cilantro. It's made of a large quantity of sliced avocadoes and mangoes, a smaller quantity of something crisp and neutral-flavored for texture (about a third as much of that as of mangoes and avocadoes -- sprouts work well, as do shredded cabbage or shredded iceburg lettuce), and a big handful of chopped cilantro. Dressed very lightly with a lemon-honey-black-pepper dressing. If you don't like, or have, mangoes or avocadoes, any not-too-hard fruit that you do like would also work (peaches, pineapples, what have you).

I have also replaced part of the parsley in a tabbouleh with cilantro, but then, I really, really like cilantro. :D Mileage may vary.