When we mentioned cilantro pesto in the barn on one of those occasions of abundant herb, someone asked what the heck to do with cilantro pesto? Dotted on a cornmeal crust as the base for a Mexican-style pizza. As the binding sauce with basil Pad Thai noodles and shrimp. As an intriguing twist in a corn and chile omelet. To flavor the cheese of choice in any stuffed pepper. Spread on a toasted baguette topped with slow-roasted tomatoes. Golly, keep going!
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- crazy big bunch of cilantro, 2 to 3 ounces, washed and coarsely chopped, stems and all
- 6 scallions, trimmed and coarsely chopped, whites and greens
- 2 hot green chiles, any kind, trimmed and seeded, coarsely chopped
- 1 teaspoon sugar
- 2 tablespoons peeled, chopped fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup good-tasting extra-virgin olive oil, any weight
- Put all ingredients except for the oil in a food processor, fitted with the metal mixing blade.
- Whir till all ingredients are mixed and mostly smooth.
- Drizzle oil through the feeding tube while running the motor.
- Stop drizzling when the pesto reaches your desired consistency.
- Store in tight container not much larger than the amount of pesto.
- Will stay bright green for an afternoon.
- Pesto freezes well in 1/2 cup portions. It might not be as bright green, but a nice treat mid-winter. Stir it into winter soups for a taste of summer!
Stonebridge Farm CSA http://stonebridgefarmcsa.com/