Cilantro/Coconut Pesto (ChimiChurri)

For two seasons now, we've gotten more cilantro than we can possibly imagine finding useful in our farm share. Last year, in an effort to figure out what to do with it, I made this sauce. Served over salmon or steak, it is impossibly tasty.

You make it pretty much the same way you would pesto - although you want it to turn out a bit more liquid than a pesto. The key to this is the acid - you want a bit of citrus and vinegar to cut the cilantro.

To make it: 

1 bunch of cilantro, stems removed

3 garlic scapes, chopped roughly

1/2 tsp good dried chiles (Aleppo or Chipotle work, although I used a Mediterranean pepper)

pinch of salt

juice of 1 orange

juice of 1 small lime

about 1 tbsp rice vinegar or red wine vinegar

1/4 cupish coconut oil

 

Put everything but vinegar and oil into a mini-chopper or food processor. Process everything until relatively smooth, then add coconut oil in a slow stream. Add vinegar towards the end to taste.

Serve over salmon or steak, but it's also amazing on chicken or tofu.