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

CILANTRO PESTO

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Ingredients:

  • ½ cup each chopped cilantro & parsley

    1 TBS toasted-ground pepitos

    ½ tsp red pepper flakes

    ½ cup EVOO

Method:

Combine all ingredients and reserve till needed in refrigerator. Serve with Garbanzo crepe goat cheese blintz, Baba Ghanoush, Balsamic Tomatoes.




TO RECIPES

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