Cilantro Pesto (you can also use this pesto on pizza, sandwiches, potatoes…)
1 c. cilantro leaves, packed
1/4 c. walnuts
zest from 1 lime
2 tbsp. olive oil
1 large garlic clove
salt to taste
Mushroom & Zucchini or Summer Squash Quesadillas
1/2 tbsp. olive oil
8 oz. mushrooms, sliced
1 medium zucchini or zephyr squash, halved lengthwise and sliced
salt and pepper to taste
6 medium flour tortillas
1 batch cilantro pesto
1-1/2 c. Monterrey Jack cheese
salsa, sour cream, and lime wedges for serving
Instructions for Cilantro Pesto
1. Combine all pesto ingredients in food processor and process until mixture is well-combined and reaches a pesto-like consistency.
Instructions for Quesadillas
1. Heat oil in a medium skillet at medium-high heat. Add zucchini and mushrooms and cook, stirring often, 5-6 minutes or until softened but not mushy. Add salt and pepper to taste.
2. Spread half of each tortilla with pesto. Divide vegetables and cheese onto pesto-side of tortillas and fold in half.
3. Wipe out skillet. Heat on medium and cook quesadillas, two at a time, about 2-3 minutes on each side or until golden brown and slightly crispy. (If you prefer, you can use a grill instead.) Cut each quesadilla in half and serve with salsa, sour cream, and lime wedges.
HATCHET COVE FARM 