The Cilantro Part: $8/12 bunches or: $8/6 bunches
Cilantro Pesto adapted from Fields of Greens by Annie Somerville
The pesto can be frozen for future use.
Spicy and piquant, it's delicious served with grilled vegetables or on Mexican Pizza. (page 180 from this same book). For fresh chile flavor, add a green jalapeno or serrano chile and omit the cayenne. Walnuts are a fine substitution for the pine nuts.
1/4 cup olive or vegetable oil
Combine everything but the salt and cayenne in a food processor or blender. Add 1/8 teaspoon salt and a few pinches cayenne pepper; puree until smooth. Season to taste with salt and cayenne.
Ginger Cilantro Pesto
Combine all ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper.
questions? email: ladybugbuyingclub at gmail.com
For the convenience of cooks who would like to can, pickle, juice, dry, or otherwise consume bulk quantities of fresh vegetables, herbs and fruits we are planning a series of special deliveries of bulk quantities of tomatoes, carrots, peppers, basil, pumpkins, etc. whenever our the harvest permits. If this service looks interesting to you, please sign up to be included on the list of people to get a special email alert. We have three separate lists: San Francisco, the Peninsula, and the Monterey Bay Area. If we’re going somewhere that's not convenient for you, delete that particular email. If something looks good to you, email us firstname.lastname@example.org and reserve what you need. Whole cases only, please. If a whole case is too much, find a friend to split it with or consider our CSA program. Let the cooking begin!
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