Look at that beautiful, vibrant green color! Can't you just imagine it on a big plate of black beans and rice???I started searching through my cookbooks and hit the Mark Bittman - How to Cook Everything Vegetarian and I found exactly what I was looking for. Cilantro Pesto. Let me tell you about this stuff. It is incredible. If you love cilantro like I do there is nothing better except for pico de gallo heavy on the cilantro. It was strong and filled with all the flavor that I love. Green and fresh. The garlic gave it a nice bite and I can just imagine this drizzled on tacos or nachos or topping some black beans and rice!!!
I made a double batch so that I didn't waste any of my cilantro and plan on freezing it. T. came home and tasted it for me and immediately got out the tortilla chips and started eating it by the chip load!
Cilantro Pesto - How to Cook Everything Vegetarian, by Mark Bittman
Ingredients:
2 cups loosely packed fresh cilantro
salt
1 clove garlic
3 Tbsp neutral oil, like corn or grapeseed (I used canola and it was great)
1 Tbsp freshly squeezed lime juice
Directions:
Combine the cilantro with a pinch of salt, the garlic, and the oil in a food processor or blender. Process and scrape down the sides of the container if necessary.
Add the lime juice and blend for a second; add of little water if necessary to thin the mixture, then puree.
Taste and adjust the seasoning. Serve or cover and refrigerate for up to a couple of days or freeze for future use.
To freeze this I place it in a ziploc freezer bag and press flat. Make sure all of the air is out of the bag to prevent freezer burn. Freezing it flat makes it easier for you to break off chunks as you need or want it!!!
As Always...
Happy Entertaining!!!
Judy
www.nofearentertaining.com
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