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

CILANTR0 PESTO

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Ingredients:

  • ½ cup each chopped cilantro and parsley

  • 1 TBS toasted-ground pepitos
  • ½ tsp red pepper flakes
  • ½ cup EVOO

Method:

Combine all ingredients and reserve.




TO RECIPES

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