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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese.

"Thought the moon was made of green cheese."
-Francois Rabelais, Poet

The refrigerator light goes on...

I love pestos. They are the most elegant fast food. Something green, some seeds, a bit of oil and cheese and you've got the perfect sauce for almost anything.

Cilantro

Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.

I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.

All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don't buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.

Cilantro Pesto

Servings = 6 | Serving size =2 tablespoons

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

The pesto keeps well in the refrigerator for a few days.

4 Tbsp	pumpkin seeds (pepitas)
2 cloves	garlic
4 cups	fresh cilantro
1 ounce	reduced fat Monterey jack cheese (shredded)
2 Tbsp	water
2 Tbsp	fresh lime juice
	fresh ground black pepper (to taste)
2 Tbsp	olive oil
1/4 tsp	salt

Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper, olive oil and salt in a blender or mini chopper. Blend until smooth. (This can be done in advance and kept in the refrigerator.)