Energize yourself with Local Foods! Here is the link for my Interview with Laura Theodore, The Jazzy Vegetarian June 29, 2011 along with the Cilantro Pesto Recipe from Gluten-Free Recipe for the Conscious Cook. I talked about in the interview:  http://www.blogtalkradio.com/the-jazzy-vegetarian/2011/06/29/energize-yourself-with-local-foods

Wishing you a great local, seasonal and organic feast!

Cilantro Pesto, recipe by Leslie Cerier from Gluten-Free Recipes for the Conscious Cook

Cilantro Pesto

Makes about 2 cups

Here’s a delicious pesto made with cilantro instead of the traditional basil. It’s great on any type of noodles, but especially delightful on Asian noodles, such as 100% buckwheat soba or bifun, quick-cooking clear angel hair noodles made from rice flour and potato starch. You may be surprised to learn that it’s also a fabulous dip and pizza topping. Spread it on top of a prebaked gluten-free pizza crust and top with sliced bell peppers, olives, and marinated dried tomatoes (see page 00 for a recipe for making your own).

1/2 cup raw almonds, presoaked if you like

1/2 cup raw sunflower seeds, presoaked if you like

2 1/2 cups tightly packed cilantro leaves

6 cloves garlic

1/2 cup water

5 tablespoons umeboshi vinegar

Put the almonds in a food processor and grind to a coarse meal. Add the sunflower seeds and continue grinding until they too have a texture like coarse meal. Add the cilantro, garlic, water, and umeboshi vinegar and blend until almost smooth. Taste and adjust the seasonings if desired.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com