Cilantro Pesto

I realize it's been a while since anyone has posted here and though the reasons involve cute, cherubic diaper-wielding drooling creatures named Sawyer and Lexi (who both turned one in the last month), the reality was Cass and I let this project slip.

But I thought about it often, when I'd create a new recipe or bake one of my signature favorites. How I wish I still had this place to document my recipes, to immerse myself in the culinary world, even if it was in my tiny kitchen. So, we're back. And we're going to have some new feature writers. Some new contests and giveaways. If you have anything you'd like to see, let us know.

It's great to be back. I missed this space.

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Now, onto the grub.

The other day, I was inspired to make my Sweet N Spicy Like Shakira Salsa. I went out to my Bucket O' Herbs and was sad to find that my cilantro did not survive the caterpillar invasion of '09. So while I was at the store, I picked some up. Except they didn't have the small amount like I needed. They had a ginormous package. So after I got home and made my salsa, I had oh, about 2 cups of leftover cilantro lying around, just ready to wilt and die.

I put out an SOS on Twitter.

Yes, I use WTF a lot.

Country Girl from If That Ain't Country (who also hosts Feed Me Fridays) responded that I should make pesto and she'd send me the email.

Pesto? From Cilantro? Sounds wrong.

And if it's wrong, I don't want to be right. It's SO good. I was going to put it over barbecued shrimp and pineapple skewers but I got home late from work and my husband had already made some whole wheat angelhair for the kids. It was like fate!

It was quick, easy, and anyone who makes at least one meal a week will have all the ingredients on hand.

Cilantro Pesto
(Original from Pesto, by Lou Seibert Pappas)

What you need:

1.5 cups packed fresh cilantro leaves

1/2 cup packed fresh flat leaf parsley

2 Tbsp. pistachios, almonds or walnuts (optional)
(I actually used Pignoli nuts in this and they were awesome)

2 garlic cloves, smashed

1 Tbsp. fresh lemon or lime juice

3 Tbsp. Extra virgin olive oil

2 Tbsp. freshly grated Parmesan cheese

What you do:

In a blender or food processor, place the cilantro, parsley, nuts and garlic. Whirl until finely minced. Add the lemon juice, oil and cheese and process until blended.

Transfer to a bowl, cover and chill.

(If we're being honest, I totally didn't let it chill. I put it right on my pasta and licked the dang plate clean)

Yes, I put more cheese on it. Everything is better with more cheese. I'd put cheese on cheese if I could.