But, as with the seasons, it was time for a change.
There’s a new sandwich spread in town and it’s not fancy. It’s not shmancy. It’s just really good. Like really. good.
Note: I hate raw unadulterated cilantro. It’s got too much of a bite that I can’t take.
So, when I started making this, I thought this might be a no-go. Not so.
The mix of the spicy cilantro with the mellow walnut and the nutty parmesan really make this spread/sauce work beautifully together. Like having the perfect number of people on the see-saw to make it go up and down.
You didn’t just have one person on each side did you? If so, well…we rolled a little differently at my school. It could have been that the swing-set was always ‘under repair’ from some kid that broke it or tossed up the swing seats and got it rolled on the bars – were you that kid? If so, I’m mad at you.
Back to the pesto!
It’s cheap. Basil is way more expensive than cilantro. And, pine nuts – don’t even get me started on that price!
Helpful hint: Instead of having to mince garlic for the spread, put it first into the food processor before adding everything else.
So you can imagine what my lunch looked like today!
A fabulous sandwich with sliced turkey and gouda.
It pairs well with dijon mustard.
For all that is good and great – go home, make this dip. It will change your life.
Inspired by KERF
- 1 bunch cilantro, rinsed
- 1/2 cup walnuts
- 4 cloves garlic
- 1/4 cup parmesan cheese, shredded
- 2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
- Mince garlic cloves in food processor.
- Add cilantro, walnuts and parmesan cheese; puree until it forms a paste.
- Add salt and pepper.
- While processing, add olive oil through the spout until everything is mixed together well.