Cilantro pesto from the garden

I live in a small cottage on a property owned by my friend Annie and her husband. Annie has an amazing garden. She grows cilantro and other things you are likely to see made in to food on this blog in the coming days. I went to see Annie’s garden to get some inspiration for my blog. Warm days in the forecast meant the cilantro would be about ready to bolt so we whacked it off and the rest is yummy history……………did I mention that Annie is a very generous person? : )

CILANTRO PESTO
½ cup olive oil
1 large bunch of cilantro
3 whole cloves garlic
2 T grated parmesan cheese
2 T toasted pepitas (pumpkin seeds) available already toasted at Trader Joe’s!
1 t lime zest
1 T fresh squeezed lime juice
½ t ‘Tajin’ brand chile-lime-salt (optional)
pinch of kosher salt, to taste

In a food processor, drop the garlic through the feed tube with the motor running. Open the top and add all the other ingredients except the olive oil. Blend until you have a paste, scraping down the sides of the bowl a couple of times. With the motor running, add the olive oil in a steady stream, scrape down the bowl once more and give it one last mix. Taste and adjust the seasonings.
The pesto can now be frozen for future use or use the same day for the best summer time flavor! Great on poached or grilled fish or chicken, even beef or pork. Mix into vinaigrette, mayo for sandwiches or yogurt for a dip for crudités. Use as a sauce for pasta or potato salad, quinoa or wheat berries!

Let me know your ideas and most of all, get creative!