When summer arrives each year and the cilantro is growing fast, I like to make a version of pesto that I adapted from an Afghan farmers’ market stand in Marin County. Cilantro, apple cider vinegar, and garlic have more health benefits than I can count (including detox), and I love the combination of flavors. I use a dollop of cilantro pesto every morning on my omelet or breakfast burrito, or I mix it into mayo to upgrade my sandwiches. I also love it Spanish-style on tortilla chips topped with fresh heirloom tomatoes. It’s super-easy to make in a food processor. Here is what you need:
ā¢ 1 bunch of fresh cilantro (washed and de-stemmed)
ā¢ 2 cloves garlic
ā¢ 1 tablespoon olive oil
ā¢ 2 tablespoon apple cider vinegar
ā¢ 1/2 lemon or lime, juiced
ā¢ 1 teaspoon chili flakes
ā¢ 1 teaspoon ground turmeric
ā¢ salt and pepper
Blend all the ingredients in a food processor and store in a glass jar for one to two weeks for ultimate freshness. Ī
Flavor writer Beth Giuffre is all about ultimate freshness. Send Mason jars and comments through the editor at clanham@newtimesslo.com.
This article appears in Winning Images 2019.