Do you all remember the cilantro pesto I posted a few weeks back? Well the cilantro infestation in my garden kinda got out of hand while we were out of town, and when I say kinda, I mean waaaayyyy out of hand, like I think it killed a few other plants—who knew cilantro could be so vicious!
I had no choice but to hack down stem after stem, machete-style, and make as many batches of that pesto as my freezer would hold. With all this pesto flying around I started getting a little creative with The Oh My God what am I going to do with all this pesto!!!!! I was also concerned that it was 4:00 and we were due at a backyard BBQ at 5 and I had yet to make the salad I had promised to bring and there might have been some exasperated sighs directed at my children when it dawned on me that if I took some of that pesto and made it into salad dressing all my problems would be solved.
I made the dressing, went to the party, came home, gave the kids a bath, put them to bed, collapsed into my pillows, and wondered why I never read any more, honestly! Maybe someday, in the meantime I’ll be dreaming up new ways to use cilantro-pepita pesto.
Like on steamed green beans
Or avocado toast with green beans, red onion, and sweet cumin radish pickles. It happened.
- 1/4 cup cilantro pesto
- 1 medium shallot, minced
- 2 tablespoons fresh-squeezed lemon juice (about 1/2 large lemon)
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/4 cup olive oil
- Combine pesto, shallot, lemon juice, vinegar, and salt in a medium bowl. Slowly drizzle in the olive oil, whisking continuously. Taste and add more salt or vinegar as needed.