I often find myself with leftover ingredients after using only a tiny bit in a recipe, particularly when cooking dishes with fresh herbs that only come in bunches (I’m looking at you, cilantro). After using some cilantro in my chana masala, I was looking to make something tasty that would use up the rest of the bunch, and settled on a nice pesto.
- 2 cups cilantro leaves, packed
- a few basil leaves
- 1/3 cup blanched almonds
- 4 cloves of garlic
- olive oil
- 1/4 cup water, if needed
- Put everything but the olive oil in a food processor or blender.
- Pulse a few times; alternate adding olive oil and blending until the pesto reaches desired consistency. Add water if it seems like things aren’t mixing well.
Source: Inspired by SimplyRecipes, but mostly just thrown together in the moment.
Later in the day when I decided to make dinner, I realized that I had half of a quickly browning avocado in my fridge. Cilantro and avocado are wonderful together (hello guac!) but I was more interested in something that would go with leftover grilled chicken. I poked around in the kitchen and found a fairly large red potato, and decided to make some sort of potato/avocado/pesto dish.
Mashed Potatoes with Avocado and Cilantro Pesto
Makes 1 to 2 servings, depending on your appetite, but can easily be adjusted to make more.
- One large red potato
- Half an avocado
- 2 tsp cilantro pesto
- Earth Balance
- salt and pepper, to taste
- Cook the potato by either boiling it in a pot of water or wrapping in a wet paper towel and microwaving until tender enough to mash.
- Place potato in a bowl and mash slightly. Add Earth Balance, avocado, and pesto. Mash everything together until desired consistency is achieved – I like some lumps in my potatoes.
- Season with salt and pepper.
I will admit that these green potatoes look a little weird, but they’re super tasty.
Source: My own culinary genius.