It will surprise no one that I can and regularly do geek out over the great food at our Dewey Square market. No one even laughs at me when I tell them "Hey did you know I shot like 50 photos of your sexy garlic the other day?" Or Dan at Kimball Fruit Farms will just laugh when I tell him about yet another pie. I think Peach is up next.
Who could resist? Remind me in the dead of winter, how green this mint is, how fuzzy juicy peaches are today, how pungent the mint and other herbs are.
I've become such a fan of the organic garlic (aka sexy garlic) from Linabella Farm. A radical departure from the supermarket variety. Not bruised, not dry, full of fresh garlic flavor.
Look Ma, no sprouts!
And the herbs at Flats Mentor Farm are regularly rocking our world. Fresh rolls, pestos, cocktails...
Cilantro Pesto or Pistou
So I got it in my head that I wanted to create a cilantro pesto. I actually wound up making a cilantro pistou (similar to pesto sans fromage). I'll share my adventures in vegan parmesan another day. Here's a general guideline for my cilantro pesto/pistou and a couple links for others' recipes.
- Thai bird chiles
- Olive oil
- Red onion (optional)
As you can see above, key is good fresh cilantro (1 bunch, rinsed, dried thoroughly), organic garlic (about one small head or two cloves), organic lime (juice of one whole, some zest), and one or two small green chiles like the Thai bird chiles above.
Now to blend with those, I added pepitas (shelled pumpkin seeds, about 1/3 - 1/2 cup) you could also use pecans or almonds or pine nuts. When I think of cilantro I think pepitas as being in the same general culinary tradition. Since I had pepitas on hand I chose them. Pine nuts these days, at least organic ones, are through the roof price-wise. I had a few left so added them. They are sweeter than pepitas so I think you'd have a nice pesto with either.
Add some best quality olive oil. In simple fresh recipes we really have to pay attention to the quality of each of the ingredients. No time to skimp. I used maybe 2-3 Tablespoons. Basically drizzle in pound or buzz, drizzle.
Salt a little more than you would think you should.
Buzz it up or pound in a molcajete or mortar and pestle. I added (not pictured) some red onion (about a quarter of a small one) because I had it to use and also because I wanted a little touch of sweetness. Taste, adjust.
This was delicious with fish, with fajitas, and I mixed some with homemade mayo and slathered over corn on the cob. Brilliant! I want do that again. Soon. Think about mixing into a corn and black bean salad. Yes.