Easy Cilantro Walnut Pesto

Ever have that moment where you are standing in front of your fridge, craving something homemade, yet not wanting to make anything? This happens to me a lot. Especially when things around our little micro-urban farm are busy, work is piling up, etc. About a week ago I found myself in this position, with a bunch of fresh cilantro in hand and a bag of organic walnuts. After a few seconds of blank thoughts, it hit me - Cilantro Walnut Pesto!

Talk about an easy breezy recipe! Take cilantro, pesto, garlic, cheese, and walnuts, then blend in a food processor. Salt and pepper to taste. Toss with your favorite cooked pasta, in my case a wonderful wheat-alternative paste made of quinoa, and you have yourself an easy meal. Enjoy!

Easy Cilantro Walnut Pesto
Adapted from: Fabulous Cilantro Pesto

• 1 (16 ounce) package of your favorite pasta
• 1 bunch fresh cilantro
• 5 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes
• 1/2 cup walnuts
• salt to taste
• 1/2 cup olive oil 

Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.

In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, red pepper flakes, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add pepper to flavor. Add more olive oil until the pesto reaches your desired consistency. 

Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss. Add your favorite vegetables, like mushrooms or artichoke hearts, and toss.