Cilantro Pesto

Cilantro pesto
Yields 1
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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  1. crazy big bunch of cilantro, 2 to 3 ounces, washed and coarsely chopped, stems and all
  2. 6 scallions, trimmed and coarsely chopped, whites and greens
  3. 2 hot green chiles, any kind, trimmed and seeded, coarsely chopped
  4. 1 teaspoon sugar
  5. 2 tablespoons peeled, chopped fresh ginger
  6. 1/2 teaspoon ground cumin
  7. 1/2 teaspoon sea salt
  8. 1/4 cup freshly squeezed lemon juice
  9. 1/4 cup good-tasting extra-virgin olive oil, any weight
  1. Put all ingredients except for the oil in a food processor, fitted with the metal mixing blade.
  2. Whir till all ingredients are mixed and mostly smooth.
  3. Drizzle oil through the feeding tube while running the motor.
  4. Stop drizzling when the pesto reaches your desired consistency.
  5. Store in tight container not much larger than the amount of pesto.
  6. Will stay bright green for an afternoon.
  1. 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