This "pesto" could be great for roasted corn on the cob or roasted tomatoes.
Into a food processor or blender, put
1/2 bunch cilantro
1/4 cup sunflower seeds (out of shell already)
1/3 cup canola oil
1/4 cup shredded quesadilla cheese (or manchego)
pinch of salt
pinch of chili powder
Blend until smooth.
Put over hot roasted corn (roast on grill, turning every 3 minutes for a full rotation, about 15 minutes) or roasted tomato (cut large tomato in half horizontally and roast in oven with pinch of salt for 10 minutes on 375) and add a sprinkle more of cheese while it's hot so it melts.
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Dammit why can't I remember every ingredient! Include one clove of minced garlic in the food processor as well.
ReplyDeletemake me one please.
ReplyDeletewhere is my mine?
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