According to Northwestern University neuroscientist Jay Gottfried, part of the problem for people who hate cilantro (as he once did), is the way the brain is programmed to divide stimuli. If, say, we experience an unfamiliar flavor that doesn't really fit into what we've already experienced, we're more likely to file that into the "unpleasant" category. The information from those genes that detect the bad smells is magnified, and suddenly you hate the stuff.
He was able to retrain his brain to first ignore the overpowering experience and gradually turn it into something he actually liked. It was about giving cilantro a chance and forming new associations with it. Rather than immediately condemning it for its smell, he said that eating it around people who enjoyed it helped form new patterns of association with pleasure rather than disgust.
It's also suggested that adding cilantro in baby steps is the way to go. Crushing the leaves before adding them to a dish changes the chemical makeup, breaking down the aldehydes into substances that aren't as aromatic.
Pesto is one of the ideal places to start if you're trying to broaden your horizons and want to give cilantro a shot. Jeffrey Saad of United Tastes of America suggests this recipe for that purpose, and it's filled with other culinary delights like the crunch of ground pumpkin seeds to start opening the door to a whole new aspect of the culinary world.