Tuesday, December 30, 2008

Cilantro Pesto

Look at that beautiful, vibrant green color! Can't you just imagine it on a big plate of black beans and rice???

It is nearing the end of my CSA box week. Because of the holidays I have been picking up on Tuesdays. I looked in my fridge today and panicked. One of my friends is out of town and has gifted me her box. That means I have double the food coming and with New Years and all coming not too many veggies get eaten. I planned dinner to get rid of the bulk of it. I have salad greens and peppers left but I had some cilantro that I had no idea what to do with.

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

14 comments:

Elle said...

It looks gorgeous and summery!

Joan Nova said...

yeah...over rice and beans would be just great or how about drizzled over an avocado salad? Yum!

Megan said...

Sounds so refreshing! I like that you can freeze it too. Gotta try it.

Preston said...

We are cilantro fanatics! Sounds awesome...

melissa said...

Really beautiful. I love any kind of pesto - just discovered it for myself this year.

Happy New Year Judy!

Spryte said...

YUM!!

Darius T. Williams said...

This pesto looks great - it's begging for some fried tortillas! With cheese - lol!

-Darius
www.everydaycookin.com

Joie de vivre said...

How wonderful! You definitely live in a warmer clime than me, our CSA boxes stopped two months ago for the season! Enjoy your fresh produce, I'm so jealous!

Dharm said...

This pesto looks just yummy! Have a Blessed 2009!

Bellini Valli said...

I can see that this won't last long in the No Fear household. It has been a pleasure getting to know you over the past year and virtually tasting everyone of her tasty dishes. Have a safe, healthy and happy New year!!See you in 2009!!!!!

JennDZ - The Leftover Queen said...

I love cilantro pesto! This looks amazing! Such a beautiful green.

justeatfood said...

Looks wonderful! What about on a tilapia taco? How incredibly versatile. Happy New Year!

Emily
www.justeatfood.com

Annette Laing said...

Now I know what to do with the cilantro in my garden that's threatening to bolt...

Brandi said...

Its great to freeze pesto, any kind, in ice cube trays, then you can just pop an ice cube into what you are cooking rather then having to break off a chunk. Little insider trick.