We're continuing to excavate the freezer, finding all sorts of delicious odds and ends left over from last year's harvest. Most recently, I found a small container of pesto made with one of the many bunches of cilantro we received over the course of the summer. It contains herbs and nuts just like basil pesto, but also lime juice, sesame oil and soy sauce (the original recipe called for fish sauce; I subbed the soy). And it couldn't be easier- slabs of tofu are brushed with oil and broiled til firm and slightly chewy, then dolloped with this rich asian-themed pesto. I served it with steamed green beans and a sesame noodle salad. I'm pleased to report that just like basil pesto, the cilantro version held up beautifully to freezing. I'll definitely be making this again in the months to come.
Broiled Tofu with Cilantro Pesto
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