There are many people out there who DO NOT like cilantro, there are even websites dedicated to those who HATE cilantro. Well, I’m not one of those people, in fact I’m PRO cilantro. I’m glad cilantro only grows in the spring and the fall, otherwise my kids would join the other cilantro camp because it would be a part of every meal! I want to share today my favorite way to enjoy cilantro: Cilantro Pesto!
All you need to make this delicious concoction is some cilantro, a food processor, salt, garlic, and olive oil. You might be asking yourself, self, is this like making basil pesto? And your self will answer back, YES! If you go online, there are many recipes to choose from, and I say pick one. If it has too many ingredients, skip it, because the flavor of the pesto will be covered up. Here is how we make it:
1 large bunch of cilantro
salt to taste
1 cup olive oil
4 garlic cloves
Place all ingredients in food processor, blend until incorporated. Taste it to see if it meets your needs. More salt? More garlic? And oui, là!
Toss this pesto with some freshly prepared pasta, or rice. We put it on everything! A dollop on some salad, a smear on a burrito, even on pizza!
Cilantro lovers unite! Try this tasty alternative to basil pesto, and this yummy way to enjoy the love of my life which is, cilantro!
A recent turn of events has brought a new (old) hoop house into our lives. These pictures tell a story of their own.
Paul and the boys went to go look at it, and this is what they found. This vessel has definitely seen better days, but it’s still seaworthy!
I feel like we need Linus to come over and wrap his blue blanket around this and tell us it just needs a little love.
Paul, Jake, Patrick, Grace, Yosha, and Paul Z. went to the site to take it apart, and were able to get the whole thing down in one day! The hardest part will be where to put it!
Around here, we just pulled out what was left of our winter cilantro crop from the smaller hoop house. I had a grocery sack full of it in the fridge, and i stood gazing at it yesterday just before dinner. I want to ask you dear reader, what would you have done with it? The old me, say a few months ago, that me, would have thrown it away. At that time, I only ate it fresh in soups, salads, and other foods like salsa and burritos etc. The new and transformed me, made cilantro pesto with it. Have you ever heard of that? Have you ever tried it? OH MY GOODNESS!!!!! I’m going out on a limb here and saying that I like it more than basil pesto. Yup, it’s that good, and so easy to make. If you have a food processor, get to it!
1 bunch cilantro, fresh (or more if you’re hooked)
5 cloves garlic minced
1/2 cup olive oil
1/2 cup walnuts
1/4 cup parmesan cheese
salt to taste
Put it all in your food processor and whiz it up. Taste it. If it doesn’t taste how you want it to, add more salt, or more walnuts, or more cheese, or even more oil. It’s something you have to work with and design how you like it. Cook up some of your favorite kind of pasta and add the pesto to the pasta and stir it up. Serve and enjoy. It’s totally yum, it would even turn a cilantro hater, like my son into a cilantro lover.
It was in the 50’s today in Northwest Arkansas. It forced me to stay in my pajamas and drink coffee staring out at the grey sky. It also made me wish I had some coffee cake to enjoy with my coffee, along with the baked good smell that would fill the house. So I thought I’d pass this recipe on to you to make your own coffee cake to enjoy on one of your lazy days!
Pecan Coffee Cake
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1 cup butter, softened
- 1 cup sour cream
- 1 1/2 cups white sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 1 cup chopped pecans
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
- To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.