Happy Mother’s Day to all of you fabulous mamas out there today!
Since I’m writing this post, you know that I survived the golf tournament here in Charlotte.
It was a rough one this year. 3 am wake ups. 90 degree days working outside. Lots of bumps and bruises. Oh and I got punched in the lip by a guy at the post tournament celebration. Needless to say my nickname was bruiser the next day at work.
Alas we made it. Now it’s onto Nascar racing!
Racing season is much more enjoyable.
For example, the other day at work I had to deep fry cupcakes. That’s right, CUPCAKES.
I’ve also been neglecting the contents of my refrigerator lately.
My diet has been: cereal, smoothies, frozen burritos + pizza. beer.
Now that I’ve caught up on some sleep and cleaned up the apartment a bit, I decided it was time to get back into the kitchen.
I currently have an insane amount of cilantro growing on my balcony.
Every time I go outside I remind myself that I need to use it up!
So the other day I picked some and marched right into my kitchen, determined to make something delicious.
I always seem to use cilantro in lots of Mexican dishes, example: guacamole.
So on this day, I decided to do something completely different with it.
I was going to make pesto.
Cilantro lime pesto to be exact.
Pesto is a great thing to make with large amounts of herbs.
It goes on or with nearly everything. You can freeze it. It also packs in a TON of flavor.
The addition of lime gives this pesto a lip puckering bite.
I personally think it would be delicious with some pasta and shrimp. You be the judge…
Cilantro Lime Pesto
Ingredients (Yields about 1/2 cup)
- Cilantro, 1 cup
- Parsley, 1/4 cup
- Lime zest,1 tsp.
- Lime juice, 2 Tbsp.
- Almonds, 1/4 cup
- Parmesan cheese, 1/4 cup
- Garlic, 1 clove
- EVOO, 1/4 cup
- Salt + pepper, To taste
Pulse everything together in a food processor except the EVOO, salt + pepper.
Slow stream in the EVOO and season to taste.
Store in a closed container in the refrigerator or freeze.