BOB & LENORE's COOKBOOK

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

CILANTR0 PESTO

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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