We’re slowly crawling out from under the boxes! Slowly being the key word — we’ve definitely been choosing hiking, biking, and socializing over unpacking, but we are making progress! Now we desperately need to get rid of empty boxes, which I assume (based on our difficulty finding them) will be very easy.
Now that we live close to campus, it’s almost like I’m back in school. Almost. Not really. We (still) don’t have internet, so I walk over to the library on campus with my little backpack, iced coffee, and computer ready for working. It’s strangely fun to know that everyone looking at me probably thinks I’m in school, when I’m really not! Oooh, the small thrills in life!
Anywho, this pesto is loosely based off of the Chickpea and Coriander Chutney from Cook Republic. I love LOVE the photos Sneh takes! I had a lot of cilantro, and wanted some spicy sauce to put in some spring rolls I’ll share with you later this week — so I started adding ingredients until I felt I had a finished product!
This sauce can be thinned, or left thick, depending on your need. I plan to try it on some pasta, or maybe thin it out and use it as a salad dressing, too!Print
- 1 bunch fresh cilantro (2 cups loosely packed)
- 1/2 cup toasted almonds
- juice of 1 lime
- 1” section of fresh ginger, chopped
- 3 garlic cloves
- 1/4 cup loosely packed mint leaves
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 jalapeño (seeds included for more spice)
- 1/4–1/2 cup olive oil
- Combine all ingredients in a food processor, and process until smooth. Add more oil and salt as needed.