The other day, a friend curiously smiled as I discussed experimenting with a Cilantro Almond Pesto. With confidence, we talked about several versions of pesto, not being limited to the traditional ingredients of basil, cheese and pine nuts. The Witchy Kitchen blog made a Basil Sunflower Seed Pesto. The sunflower seeds are economically alternative to pine nuts. Although, Despite Nuisances I Will Be Happy’s blog creatively referred to her Arugula version as a spread; it’s still a derivative of a pesto. Aimée at Simple Bites, posted a recipe of the traditional basil pesto, and she offers ideas on how to incorporate it into recipes. This week, I pick up my household’s first CSA (Community Supported Agriculture) box full of greens, fruits, vegetables and eggs. In addition to prepping and cleaning the vegetables and fruits for proper storage that will extend their freshness, several of them will turn into a pesto and frozen for future use.
1 to 2 bunches of cilantro, 2 to 3 cups
1/2 to 1 cup almonds, toasted and cooled
The zest and juice of one lime
1/2 tsp. honey
2 to 3 tbsp. rice vinegar
Salt and pepper, to taste
Crushed red pepper, to taste
1/8 to 1/4 cup olive oil
1. Place all ingredients, except olive oil, in a food processor and puree into a paste.
2. Slowly add olive oil.
3. Use in a favorite recipe.