I'm thinking cilantro, of which a boatload (that's only a slight exaggeration) just landed with me, oil, garlic, salt, pepper, maybe some red pepper flakes?
Put in food processor: 1 bunch cilantro (leaves and stems), 1 1/2 Tb light brown sugar, 1/2 cup wine vinegar, 2 hot green chilis, 2 cloves garlic, handful of walnuts. Blend.
Of course, the seeds would be perfect!
To compliment my basil pesto recipe, I also had an abundance of Cilantro so here is a two-fer.
2 Cups Fresh Cilantro (packed, cleaned and dry)
1/4 Cup Pumpkin Seeds (Toasted)
1 Tsp Garlic, Minced
1/4 Cup Parmesan Cheese (Grated)
1/2 Tsp Black Pepper, Freshly Ground
1/2 Tsp Salt
1 Cup Extra Virgin Olive Oil
1. Toast pumpkin seeds in frying pan over medium heat.
2. In a food processor, puree the cilantro, toasted pumpkin seeds and garlic on high speed.
3. Add the cheese, black pepper and salt, processing to combine. Scrape down the sides of the food processor.
4. With the machine running, add the olive oil and blend until well combined.
5. Pour into serving bowl.
Yield: 1 1/4 Cups Pesto
Some people add finely chopped shallots and grated ginger to the mix. It is a great paste, stirred into some yogurt, rubbed into sweet corn....and mangoes. I could go on!
I use pepinos for pine nuts and lime for lemon.
Give it that ole kick!
There is a commercially available one from bear pond pesto company.