When we mentioned cilantro pesto on one of those occasions of abundant herbs, someone asked, “What the heck do you do with it?” Dot it on a cornmeal crust as the base for a Mexican-style pizza. Use it as the binding sauce with basil pad thai noodles and shrimp. Make it an intriguing twist in a corn-and-chile omelet. Flavor the cheese of choice in any stuffed pepper. Spread on a toasted baguette topped with slow-roasted tomatoes. Golly, keep going!
Makes about 1½ cups
Crazy big bunch of cilantro (2 to 3 ounces), washed and coarsely chopped, stems and all
6 scallions, trimmed and coarsely chopped, both white and green parts
2 hot green chiles (any kind), trimmed, seeded, and coarsely chopped
1 teaspoon sugar
2 tablespoons peeled, chopped fresh ginger
½ teaspoon ground cumin
½ teaspoon sea salt
¼ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
Cook’s Tips and Tricks: Pesto freezes well in half-cup portions. It might not be as bright green, but it’s still a nice treat mid-winter.
—From Picked at the Peak by Deborah DeBord, Ph.D.
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