Leslie Cerier

Cilantro Pesto, by Leslie Cerier

I had a wonderful conversation on Jazzy Vegetarian Radio with Leslie Cerier, the “Organic Gourmet.” We discussed her wonderful “how-to” tips for Energizing yourself with Local Foods! Here is the link to the Interview with Leslie, from June 29, 2011:  Energizing yourself with Local Foods with Leslie Cerier! Below you’ll find her fabulous Cilantro Pesto Recipe from her awesome book: Gluten-Free Recipe for the Conscious Cook. This pesto is a great recipe for tasty summertime cuisine! Wishing you a happy, healthy, vegan and eco- summer!

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Photo by Leslie Cerier. Recipe reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier. Here is a link to Leslies Blog!

Makes about 2 cups

Here’s a delicious pesto made with cilantro instead of the traditional basil. It’s great on any type of noodles, but especially delightful on Asian noodles, such as 100% buckwheat soba or bifun, quick-cooking clear angel hair noodles made from rice flour and potato starch. You may be surprised to learn that it’s also a fabulous dip and pizza topping. Spread it on top of a prebaked gluten-free pizza crust and top with sliced bell peppers, olives, and marinated dried tomatoes. 

1/2 cup raw almonds, presoaked if you like

1/2 cup raw sunflower seeds, presoaked if you like 

2 1/2 cups tightly packed cilantro leaves

6 cloves garlic

1/2 cup water

5 tablespoons umeboshi vinegar

Put the almonds in a food processor and grind to a coarse meal. Add the sunflower seeds and continue grinding until they too have a texture like coarse meal. Add the cilantro, garlic, water, and umeboshi vinegar and blend until almost smooth. Taste and adjust the seasonings if desired. www.lesliecerier.com 

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