Profuse thanks to the many food52ers who generously shared ideas as to how turn my sudden abundance of cilantro into pesto. Besides cilantro, we used garlic, pepitas, half olive-half corn oil,lime juice, s&p, and red pepper flakes. We're going to be freezing it, so I'd rather add cheese when we serve it. Thank you all so very much!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)