A friend pointed that I didn’t provide instructions for making the cilantro-chili pesto sauce needed for my Vindaloo Pasta Sauce*.  Admittedly, that’s because I cheated and used leftover pesto that I bought from Union Market.  I was trying to finish up what I hadn’t used in our Tofu Scramble.  Here’s a recipe that I’ve used before to make cilantro-chili pesto, which is by the way another great way to get rid of leftover cilantro.

Grocery:
2 cups cilantro leaves
1/2 cup walnuts, roasted
3 cloves garlic
1 jalapeno pepper

Staples:
1/4 cup EVOO

Pulse 2 cups of cilantro leaves (stems removed), 1/2 cup of roasted walnuts, 3 cloves of garlic, and 1 jalapeno pepper in your food processor.  Drizzle about 1/4 cup extra virgin olive oil into the food processor while it’s on (being careful to keep all bodily appendages away from the food processor of course!).  Add the cheese and pulse until well mixed.  Add salt to taste.

*Regular pesto sauce will likely not alter the taste of the Vindaloo Pasta Sauce too much because the pesto sauce mostly adds texture and creaminess from the cheese that’s in it…features that are common to all pesto. So you could try using just good ole pesto or even blend some fresh cilantro into the pesto sauce – let me know how it goes.