Cilantro Pesto

 Drizzle this over vegetables, or stir it into soups.  This can also be made with parsley, basil, mint, or a combination.

2 cups loosely packed fresh cilantro leaves
Salt
1 clove garlic
3 tablespoons peanut or neutral oil, like rapeseed or corn
1 tablespoon freshly squeezed lime juice

 1. Combine the cilantro with a pinch of salt, the garlic, and the oil in a food processor or blender.  Process, stopping to scrape down the sides if necessary.

2. Add the lime juice and blend for a second;  add a little water if necessary to thin the mixture, then purée.  Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.

–  How to Cook Everything Vegetarian, by Mark Bittman

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