I could go vegetarian


We are enjoying all the food and experiences that we can before we got back to Indonesia. One of them has been going to the farmer’s market every week.

Last week we picked up some chewy bread and awesome “lebanese white bush??” zucchini, eggplant, and some great baked beans at the Farmer’s Market. After whipping up some awesome cilantro pesto, Michael put the sandwich together with grilled eggplant, the zucchini, sweet peppers, portabella mushrooms, a little parmesan reggiano cheese, and that beautiful bread. Want the pesto recipe?

Cilantro Pesto
Total time: 35 minutes
Servings: 6
Adapted from: The LA Times

2 teaspoons minced garlic, divided
3/4 cups olive oil, divided
1 cup walnut pieces (or almonds)
1/4 teaspoon salt, plus up to 1/4 teaspoon additional
1 teaspoon paprika
3 tablespoons chopped cilantro
2 tablespoons lemon juice

1. Using a blender, crush the remaining garlic, the walnuts and one-fourth teaspoon salt to a paste. Add the paprika, then slowly add three-fourths cup olive oil, blending. The sauce should have the consistency of a loose, coarsely ground peanut butter.
2. Stir in the cilantro, grinding it to release its oils. Stir in the lemon juice. Taste and adjust the seasoning. Be particularly careful with the salt; the sauce should not be overtly salty, but I usually have to add a little more (about one-fourth teaspoon) to get the full flavor of the walnuts. Makes 1 cup sauce. Set aside until ready to use.

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