NATURALLY GROWN.
LOCALLY PRODUCED.
CERTIFIED ORGANIC.
Cilantro

Cool Green Dipping Sauce

Rick & Stacy--wonderful produce delivery this week! It was a treat to have so
much really fresh cilantro. Although I know everyone has many ways to use
cilantro, I wanted to share this recipe that uses a LOT of cilantro. Everyone
seems to love this stuff--it always disappears (great as dip, also as sauce for
fish/shrimp from the grill. Please share with others in our group. Thanks!

I serve this with veggie dippers and corn chips, but it would also make a great
dip for grilled shrimp, pork satay, chicken wings.


3 cups roughly chopped clean cilantro leaves and tender stems

2-4 jalapenos, stemmed and roughly chopped

1 cup sliced green onions, tender tops included

2 teaspoons salt

1 pound (2 cups) sour cream


In bowl of food processor combine cilantro, jalapenos, green onions and salt.
Process, stopping once or twice to scrape down sides of work bowl, until fairly
smooth. In a medium bowl, whisk sour cream until smooth; add cilantro
mixture and blend; adjust seasoning. Serve immediately or refrigerate up to 5
days. Bring almost to room temperature before serving.

- Robin Kline, MS, RD, CCP





Cilantro Pesto

1 bunch cilantro (I used half the SPF bunch we had in our share Tuesday)

Equal amount of parsley (curly or flat leaf)

About ½ cup of nuts of choice – Lee says walnuts or almonds are very good

Garlic to taste – Lee uses ½ to 1 whole garlic head

Olive oil to make it a paste when it is all chopped up. Maybe ¼ cup.

Put all ingredients in a food processor and chop until it becomes a paste. Then
mix in about ½ cup grated hard cheese like Parmesan or Asiago. Can be kept
refrigerated for a week or two. Spread on bread, use in a sandwich, toss with
hot pasta or use with a favorite dressing in potato salad.

- From Lee Alekel, via Deb at F2F. Lee says, “put this on crusty bread, slip it
under the broiler a few minutes and it is absolutely wonderful!”. This recipe is the
basic recipe that Lee uses to make Pesto but she reminds us that you can
substitute freely as to ingredients and amounts based on taste. Deb made hers with
sunflower seeds because that was what she had on hand.