BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSING

CILANTRO PESTO

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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