Cilantro Peanut Pesto

The Homer Farmers' Market is in full swing and the vendors' booths are overflowing with green, delicious things. Lots of spinach, green onions, asian salad greens, and herbs, herbs, herbs! Tarragon, basil, dill, Italian parsley, and more. But what caught my eye last week was cilantro. Farmer Rob had big fluffy bunches of it that I could smell before I saw them. He harvests it with the roots still on and I was told by a chef that the pounded roots are a great flavoring for marinades. I haven't tried that yet but it's on my list. Now you either love cilantro or hate cilantro, it's one of those foods that has no middle ground. I happen to love it and I like to use it in much more than the usual salsa (though I could almost live on home-made salsa!). So I was thrilled to find this recipe in "Everyday Food", that great little food magazine put out by the Martha Stewart empire. I came across it a couple of years ago while thumbing through an issue at the dentist's office. I'm not saying that I sneakily and quietly ripped the recipe out of the magazine, but I am saying I went home with clean teeth, no cavities, and a new recipe to try. It has been one of my favorites ever since. I like to toss this pesto with whole wheat spaghetti and top with extra cilantro and chopped peanuts for a light dinner. You can make an amazing salad with soba noodles, cucumbers, green onions and this pesto plus a splash of rice wine vinegar. It's also great to slather on grilled fish or to use as a sauce for grilled chicken skewers.

Fresh Alaskan Grown Cilantro

CILANTRO PEANUT PESTO

1 bunch cilantro, washed and roughly chopped (you can use the stems, too)
1 clove garlic, smashed and peeled
3/4-inch piece ginger, peeled
2 Tablespoons vegetable oil
1 Tablespoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1/2 teaspoon grated lime zest
2 Tablespoons lime juice
1 teaspoon brown sugar
1/4 cup roasted peanuts
2 to 3 Tablespoons low-sodium soy sauce

In a food processor, combine all ingredients except soy sauce. Pulse until coarse paste forms. Season with soy sauce and pulse to combine. Toss with hot noodles and top with additional cilantro and peanuts.

Note: I always double or triple this recipe when I make it then freeze the extra in ice cube trays (see Spring Tonic Spinach Pesto, March 18th post).