BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

PESTO, CILANTRO & PEPITO

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Goes very well with beef steaks and tamales.

Ingredients:

  • ½ cup each cilantro and parsley

  • 3 tablespoon toasted –ground Pepitos
  • ½ teaspoon red pepper flakes
  • ½ cup EVOO
  • 1 tablespoon sherry vinegar

Method:

Combine all ingredients in blender; pulse to combine; remove and reserve in refrigerator until needed.






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