Two green sauces

OK--I feel bad that it's mid-July already and I have yet to post a blog entry sharing a recipe or two. I can't let Cyndi be the only one who seems to be cooking these days! Below are 2 green "sauces" I can't get enough of this summer. Both of them are extremely versatile and I think you'll enjoy them!

Cilantro Dressing

1 1/4 cups packed, coarsely chopped cilantro
1 cup olive oil
5 TBL white wine vinegar
2 cloves garlic, peeled
1 tsp ground cumin
1 tsp minced seeded serrano chili (I used a few dashes of red hot sauce instead)

Combine all ingredients in processor. Blend until almost smooth. Season with s&p. Can be made ahead and kept in fridge. Bring to room temp and re-whisk before using.

I keep a jar of this stuff in my fridge and we use it on salad as a dressing, we have it on grilled chicken or shrimp and also mix some into a bowl of rice or couscous.


Garlic Scape Pesto

10 whole garlic scapes chopped up a bit
1/3 c shelled pistachios
1/2 c extra virgin olive oil
1/2 c freshly grated parm cheese
fresh ground black pepper to taste

Add scapes and pistachios to processor. Pulse until finely chopped while slowly adding olive oil. Remove to bowl and mix in cheese and pepper to taste. Add more olive oil if you prefer a wetter pesto.

We also have a jar of this in our fridge and have had it on pasta, shmeared it on a panini before cooking it up and I bet it would also be great on bread and then quickly broiled as a bruschetta.