I bought some cilantro for use with Chinese cooking. (Cilantro comes from the Coriander plant. The same plant is thus sometimes called coriander, or Chinese parsley.)
The herb is very strong, so I had about 80% of the bunch left and didn’t know how else to use it. Gina suggested that I make a pesto sauce with it. “But wait, isn’t pesto made with basil? And I don’t have any pine nuts in the house,” I thought to myself.
However, I found an easy Fabulous Cilantro Pesto recipe on Allrecipes.com. It required cilantro, and walnuts or pecans. Leftovers from countless pecan pie bakeoffs gave me the pecan supply.
