Last night I made a delicious pesto to pair with the salmon I had waiting to be used. It's been a while since my last posting due to the fact that I have been playing shows with my new band, MPLS South. I am a singer for those of you who may not know me. This past weekend was spent driving to and from Chicago for a show on Saturday. I would have liked to blog about some of the tasty numbers I had on the road but unfortunately I was not too productive before wolfing down the food. I did have however for the first time, stuffed Chicago style pizza which to me tasted more like a lasagna baked inside a pizza crust. Very delicious but as our server forewarned, most adult men can't make it past one slice. To make a long story short, for dinner I wanted to have something healthy and home cooked. I used cilantro and pepitas ( the inner fragment of a pumpkin seed) to give my pesto a nice nutty flavor to mellow out the harshness of the cilantro. I threw some green beans in a frying pan with sesame seeds and garlic as a side dish. I have written out the recipe for the pesto below for your reference. I recommend this condiment on just about anything from sandwiches to vegetables!
Cilantro & Pepitas Pesto
(makes about 1 cup)
1 bunch cilantro, stems removed
1/2 cup pepitas, roasted and salted
1/4 cup olive oil
1/8-1/4 cup pineapple juice
3 cloves garlic
1 tbsp lime juice
Pulse al ingredients together in a food processor until well mixed. Chill in refrigerator and serve!