Just Another Meatless Monday Cilantro Pesto

One hot week and my cilantro went from lovely to raging out of control and bolting. Good news though even if it starts to bolt or even flowers you can still use it. A good wash in a bowl of salty water to get rid of the aphids and a spin in a salad spinner and it's almost ready to go. Make sure you pick out the biggest tough stems too, then it really IS ready to go. My cilantro nearly always tries to bolt and I just keep pulling off and using the flowers and all. It makes the plant grow more AND I still get to use it, so I really don't care too much.

Cilantro Pesto

1/2 cup packed cilantro

1 garlic clove

1 teaspoon salt--more if you like it

4 TBSP pinenuts-toasted over dry heat

1/4 cup good olive oil

put the cilantro, garlic, salt and pine nuts in a food processor

pulse to chop 

scrape down the sides of the bowl 

keep pulsing and scraping 

when very finely chopped drizzle in the olive oil

and whirl until well blended

use as desired 

or freeze in blots on a cookie sheet covered in waxed paper, when frozen cut apart and wrap individually to save a little summer flavor for a dreary winter meal

Peace and Love--