Cilantro and Spinach Pesto

(From the archives--originally posted May 17, 2015)

Last week there were still some great specials on really beautiful bunches of cilantro, so I picked up some extra. Now, how to use all of it?

Of course there is Amy's great Tortilla Soup (found here:  http://frugalfastfun.blogspot.com/2012/02/give-thanks-for-thanksgiving-soups.html), and refried beans are always improved by cilantro. For now, I wanted to try a pesto using cilantro, something I had heard of but had never attempted.

I keep fresh spinach in my refrigerator as much as possible, so pairing spinach and cilantro seemed a good place to start. I ended up with the following adaptation of several different recipes I reviewed, and it proved to be a real winner.

When cilantro and/or spinach are on special, this can also be a fairly frugal recipe, especially since a typical pesto serving is quite small...and the nutrient load here is really, really good. Spinach, cilantro, almonds, olive oil; all top dogs in any list of healthy foods.

Now that you have made pesto, what are you going to do with it? I served it with a Spanish omelet, a great combination--here's my take on that:

http://frugalfastfun.blogspot.com/2015/05/spanish-tortilla.html

This pesto would also make a good topping for crostini or many kinds of crackers. Its brilliant green color would make a good contrast to a black olive tapenade or various white or cream colored spreads or dips. Many people enjoy pesto as a topping for pasta, and that would be a good use too. And some lightly braised or steamed fish would be great with a bit of pesto to zip up the flavor.

What about mixing a little of this with the yolks of boiled eggs to make special deviled eggs? (Green eggs without ham?)

Wherever you may have used traditional pesto would be a good place to try this one too. Lots of ways to use this, so go ahead and make a sample batch the next time you have some good cilantro and spinach available.

Cilantro and Spinach Pesto

3/4 c slivered almonds (see NOTE)
1 c tightly packed cilantro--use both leaves and stems, chopping it coarsely
1/2 c tightly packed spinach leaves
1/3 to 1/2 c grated parmesan cheese, depending on your preference
4 garlic cloves, coarsely sliced
1/4 c lemon juice (the bottled kind like ReaLemon is fine for this recipe)
salt--start with about 1/4 t and then adjust to taste
black pepper to taste
olive oil


1.  Pulse the almonds lightly in a processor bowl until coarsely chopped.
NOTE:  You may substitute whole almonds with skins still on, but you will need to chop the nuts more thoroughly, and there will be flecks of the brown skin through the pesto. Not unattractive, just different.
2.  Add the cilantro, spinach, garlic, parmesan, lemon juice, and salt and pepper to the almonds. Pulse until the mixture is coarsely chopped.

3.  Gradually drizzle olive oil on to the chopped mixture, processing until the mixture is smooth and a soft paste. Taste for seasonings and adjust.

Makes about 1 1/2 to 2 cups.

This may be served immediately or refrigerated for several days.

Dinner Almost as Fast as the Pasta Cooks

If you are in a hurry and looking for a vegetarian (actually, vegan) main dish, here is one that has been a family standby for years.

Garbanzos and Shells with Spinach

1 T olive or canola oil
1 medium onion, finely chopped
1 clove garlic, minced
red pepper flakes (optional)
2 to 3 t tomato paste
15 oz can garbanzo beans
10 to 16 oz frozen chopped spinach, thawed
liquid from beans plus water to make 1 cup
9 oz pasta shells, cooked and drained

1. Put water on to boil for the pasta. Cook as usual. Drain.
2. Meanwhile, saute the onion and garlic in oil until the onion is translucent.
3. Add all remaining ingredients except pasta and simmer together until just heated through.
4. Just before serving, fold in pasta shells and top with freshly ground pepper and, if desired, grated Parmesan cheese.

Serves 4 to 5.

This can also be made with fresh spinach; just chop and steam lightly in the microwave. If you use garbanzos you have cooked yourself, you may want to add a bit of salt.

Though it might add a few more minutes to the prep time, a cup of finely diced carrots sauteed with the onions adds some good color to the dish.

Keep canned garbanzos, pasta shells, and frozen spinach on hand for a last minute meal to serve to guests, as this has great taste and looks like a lot more work than it really is. Sliced tomatoes or baby carrots are simple side dishes that can also be prepared while the pasta is cooking.