It’s Tuesday, which means that any CSA veggies that we actually still have from the previous Wednesday night’s pick up are on their last legs… or have morphed into an unrecognizable brown mush. We had what used to be a beautiful bunch of cilantro and, while seriously sad and wilted, wasn’t in the mush stage yet and I thought it might still be useable. I started looking for ideas for using cilantro in bulk quantities, since I wanted to use the whole bunch all at once instead of throwing most of it away tomorrow. I was actually kind of surprised to find a number of variations of cilantro pesto, given that pesto is more of an Italian thing and cilantro is more of a Mexican/Latin American/Asian thing.
Here’s what I came up with (based mainly on what else I had on hand): Pulse the following together in a food processor (these are all guess-timates of amount, since I usually eyeball everything): 1 large bunch of sad wilted cilantro (feel free to use fresh, perky cilantro), 1/4 cup extra virgin olive oil, 1/2 tbsp lime juice, 1/2 tbsp lemon juice, 1/4 cup pumpkin seeds, 3 large cloves of garlic, 1/3 cup grated parmesan, salt & pepper to taste, and two large dashes of cayenne pepper. It came out really fresh and spicy, with a unique flavor that’s a nice change from basil or parsley pesto.
I grilled slices of French baguette and made bruschetta with the spicy cilantro pesto, heirloom tomatoes, and a sprinkle of parmesan. We made it an all-pesto dinner night and used it as a dipping sauce for grilled shrimp too! Oh if only there were a pesto dessert idea, I would be eating that now…