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!
Cook’s Tips and Tricks: Pesto freezes well in ½-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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