I know pesto is thought of as a summer food but the abnormal seventy to eighty degree weather we are having at this time of year has made everything here on the farm topsy-turvy. I have peach blossoms out, my tulips have opened, and my cilantro has risen from the depths of the dirt to give me another bountiful season. Of course if I lived near Meghan in sunny California this would be normal but here in the Northeast, well let's just say we are all dizzy with confusion.
It does not take me long, however, to transition to this warmth. When I notice the fresh cilantro growing in my herb bed, I giggle with excitement, pull off a few stems and munch away. Thoughts of delicious fresh pesto dance in my brain. I race into the kitchen, grab a bowl and return to pick as many leaves as possible. There are not many but I know I have enough parsley on hand to add to my recipe. I can hardly contain myself at this point as I ready the Cuisinart. I wash the herbs, peel the garlic, measure the Parmesan, and open a fresh bottle of EVOO. When I see that I still have some pine nuts in the cupboard, I pause to gave thanks. I absolutely adore these delicacies but at such a high cost per pound, I often substitute organic walnuts.
1 cup cilantro
1 cup parsley
1/3 cup Parmesan
1/3 cup nuts ( your choice)
1 shot glass of EVOO or more if you need it
1 or 2 cloves garlic
Mix it all together well in a Cuisinart or other mixer
Put on pasta or anything you like.