Creamy Horseradish Sauce (Dairy Free, Vegan, Paleo)

This recipe only makes a small amount, but is easily doubled. I made this to have with raw oysters, but it would also be awesome with roast beef or roasted potatoes. If you're a vegan, try it with a Seitan Sauerkraut Sandwich.

1/4 cup full fat coconut milk
3-4 Tbsp fresh horseradish, grated
1 tsp dill
1/4 tsp dry mustard
Juice from 1/2 a lemon
1/2 tsp salt
pepper to taste

Peel and grate horseradish root. I used a microplane. If you don't have one, a fine grater will do. Combine all ingredients in a bowl and mix thoroughly. Make at least 6 hours prior to serving to bring out the flavor.  Store in refrigerator.

Braciole

 Braciole (pronounced bra-jole) is an Italian dish. It consists of steak that's pounded thin and stuffed. This version is gluten and dairy free, but it's typically made with breadcrumbs and cheese.


Ingredients:
1.5 lbs round or flank steak
7-9 slices of pancetta
Pesto
Marinara
salt and pepper
Some type of fat

Pound steak until 1/8 - 1/4" thin. Add salt and pepper. Spread pesto over steak then layer pancetta. Roll tightly and tie with kitchen twine. In a cast iron pan, add fat or oil and brown meat  Place in slowcooker the tomato sauce (make the sauce first). Set on low for 6-8 hours. Slice and serve over spaghetti squash or other pasta alternative.


For the Pesto:
1 cup spinach
1/2 cup arugula
1/2 cup fresh basil
1 oz walnuts or pine nuts
1 Tbsp olive oil
1 tsp minced garlic
1 tsp brewer's yeast (optional)
1/2 tsp salt

Combine all ingredients in mini food processor.



Marinara:
1-2 Tbsp olive oil or other fat
1/2 cup onions, finely chopped
1 tsp minced garlic
1 tsp fennel seeds
1 28 oz can of tomatoes
1 can tomato paste
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt

Heat oil in large pan. add onions and saute until translucent. Add garlic saute for about a minute, then add fennel seeds and saute for another 30 seconds. Remove from heat and add to the crock pot along with canned tomatoes, tomato past and seasoning. 

Fig Barbecue Sauce

Figs are awesome. This recipe works well with chicken, ribs, burgers or anything else you want to put BBQ sauce on. I have a recipe for Paleo Worcestershire Sauce or you can search for one on the web.


1 Tbsp coconut oil
1/2 cup red onion finely chopped
1 tsp minced garlic
1 Tbsp Balsamic
1/2 tsp dry mustard
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp Mexican Oregano
1/4 tsp thyme
1/4 tsp ginger
1/4 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp chipotle powder
1/4 tsp salt
1/4 tsp black pepper
4 figs, chopped
2 Tbsp Apple Cider Vinegar
1 Tbsp Balsamic Vinegar
1 Tbsp Coconut Aminos
1 Tbsp Worcestershire sauce

In a small bowl, mix spices.

In a sauce pan, heat coconut oil. Add onions and saute until translucent, then add garlic. Saute for about 30 seconds then add spices. After about another 30 seconds, add figs, vinegar, coconut aminos and Worcestershire  Stir together and bring to a low boil for 5-10 minutes. Remove from heat and puree using an immersion blender. Makes about a cup.

Mayonnaise

I have several recipes for aioli and flavored mayo, but none for plain mayonnaise. Mostly because it's more fun to add flavor and you can find a basic mayonnaise recipe anywhere. This is what I used in my cole slaw recipe. I figured if I publish the cole slaw recipe I should include a recipe for mayo on the site for easy reference.

1 egg
2 cloves garlic, pressed or minced
juice from 1 lemon
1 tsp dry mustard powder
1/2 tsp salt
pepper
3/4 cup olive oil

Combine the first 6 ingredients in a food processor. blend thoroughly. slowly drizzle the mayonnaise in while blending. Once all of the olive oil is in, keep blending for a couple more minutes. store in a glass container and refrigerate.

Dill Aioli

This is awesome with bacon wrapped scallops Works well with salmon too.

1 egg
Juice from 1 lemon
3 cloves garlic
1/2 tsp salt
1/2 tsp dry mustard
1 tbsp fresh dill, finely chopped
3/4 cup olive oil

Leave all ingredients out so they're at room temperature. Combine first 6 ingredients in a food processor. Blend thoroughly. Slowly drizzle in the olive oil. You don't want to do this all at once. Take your time; it should be a thin drizzle. once thoroughly combined, put into a container and refrigerate.

Bolognese Sauce

I was so diligent about taking pics through out the cooking process, but I forgot to take a picture of the finished sauce. It tasted too freakin good, I just wanted to eat it. F--- pictures. I want to enjoy my food. Needless to say I had to make it again just to take pictures.

1 lbs ground beef (I used 15/85)
1 onion
3 large red bell peppers, roasted
5 cloves of garlic
2 Tbsp Oregano, separated
1 tsp thyme
1/4 cup fresh basil finely chopped
1 tsp fennel seeds
1/4 cup balsamic vinegar
2 Tbsp olive oil, separated
1 14oz can of diced tomatoes
1 6oz can of tomato paste
1 lb of cherry, grape or roma tomatoes, smoked.
 Salt, pepper to taste

In a large pan, heat 1 Tbsp of olive oil. Saute onions until translucent, add garlic. After about a minute, add 1 Tbsp of oregano, thyme, fennel, salt, pepper and heat for 30 seconds, then add beef. Brown beef then remove from heat.

In a slow cooker or Dutch oven, add beef mixture, canned tomatoes, basil, 1 Tbsp oregano and vinegar then put on low heat. In a food processor, puree the red peppers. Add to slow cooker, then add tomatoes, 1 tbsp of olive oil and tomato paste. Cook on high for about 4 hours, stirring occasionally.

Serve over zucchini linguini or spaghetti squash or whatever.

One week later, my kitchen still smelled like Bolognese.

Pork Burgers with Figs and Fennel

Figs were on sale at Whole Foods this weekend. I have never had fresh figs before. As a matter of fact, I'm not sure if I've ever had figs in any form other than a Newton. We got figs, not knowing even what to do with them. We also got fennel. I thought the two would go nicely together. I wanted something sweet, spicy and a bit smoky and pork always goes well with those 3 flavors.

2 lbs ground pork
2 Tbsp Fig Balsamic vinegar
1 tsp cinn
1 tsp garlic powder
1 tsp crushed brown mustard seeds
1 tsp chipotle powder
1/2 tsp ground fennel
1/2 tsp nutmeg
1/2 tsp coriander
1/2 tsp cayenne

Combine all ingredients thoroughly and let sit at room temp for about 30 mins (or more). Shape them into burgers or sliders. Then grill to awesome perfection. 

1 Fennel bulb
8 figs
1/2 cup sweet onion, sliced thin
1/2 Tbsp Balsamic vinegar 
butter or oil

Heat butter or oil. Jullien fenneland cut figs into 8ths. Saute fennel and onions for about 10 minutes. Let them caramelize a bit and then add figs. continue to saute for 3 minutes then add balsamic and reduce for a few minutes. Serve on top of pork burgers.

Lamb Satay with Sunbutter Sauce

I used to make Chicken Satay all the time. For a while it was my signature dish. I adapted my Chicken Satay Recipe from "365 Great Barbecue & Grilling Recipes" by Lonnie Gandara. My parents had  the complete series of "365 Ways" cookbooks and I think they used "365 Ways to Cook Chicken" every day for a year. Growing up, we ate chicken so much I'm surprised I don't cluck. My dad used to make "chicken and sauce" almost every night. The sauce was always a different color, sometimes it was red, sometimes it was yellow, but it always consisted of onions, bell peppers and a ton of garlic. It was almost always served with brown rice and a salad with balsamic vinaigrette. My dad was consistent.

I took the grilling cookbook with me when I left home because I fucking love to grill. Then I became a vegetarian. That lasted a year; I'm over it. This recipe is an adaption from that book, which I no longer posses. (I think I gave it back to my parents). I used lamb instead of chicken and made the marinade more lamb adapted (i.e. cinnamon for a stronger and earthier flavor). To make it paleo, I eschewed the peanut butter in the dipping sauce and replaced it with sun butter. You could probably use cashew butter instead. Almond butter would work well too.

1 lbs lamb cut into cubes
Juice of 1/2 lime
2 tbsp coconut aminos
1 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp ginger powder
1/4 tsp lemon grass
1/4 tsp cinnamon
1/4 tsp coriander
1/8 tsp smoked paprika
1/8 tsp cayenne

Combine all ingredients and marinade for an hour or longer. 

1 Tbsp coconut oil
1/8 cup onion, minced
1 tsp garlic minced
1 tsp  red pepper flakes
1/2 tsp cumin
Juice 1/2 lime
1 Tbsp coconut aminos
1/4 cup Sunbutter
2 Tbsp coconut milk

Heat oil in a small sauce pan. Add onion and saute until translucent, then add garlic, red pepper flakes and cumin. after about 5-10 minutes, add lime juice and aminos. let that simmer for about 5 minutes then stir in Sunbutter and then coconut milk and remove from flame. Serve warm. stir in water or more coconut milk if you want a thinner sauce.

Cherry Chipotle Barbecue Sauce

Pairs well with a Julian Cherry Bomb Hard Cider

It's that time of the year again, when fruit is cheap and it's too hot to cook in the house. I made this sauce for boar ribs but it also goes nicely with rabbit and chicken.

3 Cups Cherries
1 onion
4 cloves garlic
1 Tbsp Mustard Seeds
1-2 tsp chipotle powder (depending on how spicy you like it 2 tsp is pretty spicy.)
1 tsp smoked paprika
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp dry mustard
1/2 tsp cumin
2 Tbsp coconut oil
1 Tbsp coconut aminos
2 Balsamic Vinegar
1 Tbsp Honey

Smoked Rabbit legs and Chicken thighs.

In a large saucepan heat oil and add onion. Saute until translucent. Add garlic and mustard seeds and cook for about a minute. Add cherries and spices. Let simmer for about 10 minutes then add balsamic, aminos and honey. simmer on low heat for 20 minutes, then puree with immersion blender.

Worcestershire Sauce

Mr. Wonderful cooked me dinner one night: Cajun BBQ shrimp. I don't know why they call it BBQ shrimp when its sauteed and covered in butter sauce, but that's what it's called.  The recipe called for Worcestershire Sauce. Since I refuse to eat anything with any amount of corn syrup, even a miniscule amount, I had to make my own. Commercial Worcestershire Sauce also contains soy sauce, definitely not paleo. I searched through about 10 recipes, one dating back to 1876 (which was reprinted in 2009 in the NY Times). Food Renegade has an easy homemade Worcestershire sauce recipe. Mine is slightly less easy. In all the research I did, tamarind was one of the original main ingredients so I thought I needed it to be authentic. I don't know where to find tamarind paste, but I do know my local supermarket sells tamarind (aka tamarindo). It has a tangy flavor, so I can see why many recipes would use lemon or lime instead.

This goes great in marinades for all kinds of meat, especially steak. I also mix a table spoon of it into ground meat whenever I make burgers.

8 tamarind pods (yields about 1/4 cup tamarind paste)
1/2 cup shallots finely chopped
1 tsp coconut oil
2 cups cider vinegar
1/4 cup coconut aminos
2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
1/2 tsp cayenne
1 Tbsp Brewer's yeast
2 oz anchovies, drained
1/4 cup honey

Boil about 1-2 cups of water. Peel and devein the tamarind pods and put pulp in a bowl. Pour boiling water over tamarind pulp and let stand for 10 minutes. Once soft, separate seeds from pulp by pressing through a sieve or mesh strainer. Discard the seeds, keep the pulp.

Saute shallots in coconut oil. Once caramelized, remove from pan and put in blender. Add all of the other ingredients to the blender. Might be a good idea to chop the anchovies first, but they creeped me out, so I through them into the blender whole so the wretched creatures would be out of my site. Liquify all the ingredients and refrigerate. Should make about 3 cups.

Horseradish Mayonnaise

As seen here with crab cakes!

This is a great condiment with seafood or meat. Eat it with pastrami and eggs. Also awesome on crab cakes. This was the first time I ever used fresh horseradish root.

1 large egg
3 cloves garlic, pressed or minced
1 tsp dry mustard
1 tsp crushed mustard seeds
1/2 tsp salt
juice of 1 lemon
3/4 cup olive oil
4-6 inch piece of horseradish, grated with microplane.

First, you want all the ingredients to be the same temperature, so leave them all out for a few hours. In a food processor, combine egg, garlic, mustard, salt, lemon and about half of the grated horse radish. Blend everything together thoroughly. While blender is blending, slowly drizzle the olive oil in. Very slowly. When all the olive oil is in, blend for about 1 more minute. Remove mayo from food processor and mix in the remaining horseradish a little at a time until it reaches the level of spiciness you like.

Marinara Sauce

Squashetti Marinara

I'm in utter shock and awe that people actually eat tomato sauce out of a jar. I have yet to find one that tastes as good as any homemade sauce I've had, and I grew up in NYC so I've tasted a lot of homemade sauces. It's pretty simple to make and if you're pressed for time, you can do it in a slow cooker.

2 Tbsp olive oil
1/2 large yellow onion
1 Tbsp minced garlic
1 Tbsp fresh oregano (or 1 tsp dried)
1 tsp basil
1/2 tsp smoked paprika
1/2 tsp thyme
salt, pepper, red pepper flakes to taste
1 28 oz can of diced tomatoes
2 Tbsp tomato paste
1 Tbsp balsamic vinegar
1 bay leaf.

In a stock pot heat olive oil. Add onions and saute until translucent. Add garlic and cook for about 1 minute then mix in herbs and spices. after 30 seconds, stir in balsamic and then add tomatoes, tomato paste and bay leaf. Cook on a low flame for 1-2 hours. remove from heat and let cool. Discard bay leaf and puree. Reheat when ready to use. Or if you like a chunky sauce, don't puree, just serve hot.

Quick Ketchup

Mmm, Boar Burgers!

I guess "quick" is a misnomer since the recipe calls for smoked tomatoes and they take a couple of hours too cook. I don't have a recipe for smoked tomatoes. I throw tomatoes on the grill whenever I smoke meat and keep them around for extra added awesomeness. I use them in omelets, meat toppings (great on burgers!) or in sauces. If you don't have a smoker, you can use a regular grill and wood chips. You want indirect heat and the grill temp to be 200-250 degrees. You can do it in an oven too, but I'm not sure about the wood chips so add smoked paprika or ground chipotle to give it the smoky flavor.

1 cup smoked tomatoes

Bison burger with a side of raw pickles and sauerkraut.

1 6 oz can tomato paste
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp paprika
1/2 tsp ground yellow mustard
1/4 tsp ginger
1/4 tsp oregano
1/4 tsp nutmeg
1/8 cayenne,
1/8 tsp ground cloves
4 Tbsp vinegar (apple cider or balsamic or           whatever, doesn't matter)
Salt to taste (1/8-1/2 tsp or optional)

Combine all ingredients in a blender. I used the mini blender attachment to my immersion blender.

Mushrooms and Goat Cheese

The 9am class at Crossfit Arizona is Combat Conditioning. Monday I got the t-shirt. That T-shirt is earned, not bought. Combat Conditioning is Coach Mike's baby. It's hard core and he plays all metal, all morning. We're talking Slayer and Suicidal Tendencies. It can't get anymore awesome than that. I roll out of bed, drive 2 minutes and I'm there and he always says, "you're going to hate this" when I show up. I'm almost becoming a morning person. Well, not really. I wake up when the sun rises but I'm not always happy about it. We have 4 shifts at work and right now I'm on noons. Come April I get to pick which shift I go to. When I say I get to pick, I really don't. I'm still pretty low on the totem pole so it's midnights or midnights. This will adversely effect my Crossfit schedule since I work on average 10 hours a day. Either Coach Mike has to change his work schedule just to train me or I have to find a way to just work 8 hour days M-F. Neither scenario seems realistic.

This isn't exactly a sauce and it isn't exactly a side dish. More like a topping. A topping for beef, or lamb, perhaps bison, maybe even chicken. Or if you're one of those non-meat eating types, you can eat this as your main course.

Ingredients:
1 Tbsp fat (I used goat milk butter and I highly recommend)
3 cloves garlic, pressed or minced
10 oz baby bella shrooms
4 sprigs fresh thyme
1 oz goat cheese (I used Trader Joe's Goat Gouda)
1 tsp balsamic (I used Dark Chocolate Balsamic) 
Salt and pepper

In a sauce pan, heat fat.  add garlic and cook for about 30 seconds then add shrooms, thyme, salt, pepper - in that order. cook for about 20 - 30 mins. Shrooms should be watery and simmering. Turn flame down to low and add goat cheese. try to mix it up evenly, then add balsamic. Serve on top of meat! Drink wine, preferably something earthy and red. I'm having Casillero del Diablo Malbec. If I still drank beer, I would be having a Dogfish Head Chicory Stout. But I don't and this saddens me.

Chicken Di Nocce

I've been MIA for a while due to AC Adapter issues. My laptop battery has been dead for a while. Not really a problem until my AC adapter decided to not work. It was working sporadically, and then my 45 lb pit bull/bull dog, Hazel, stepped on it. Only one paw, and it was a step, not a pounce. It was a sassy step because she's a sassy dog, but just a step none the less. Who knew what awesome power was contained in her little body.

I made this a few weeks ago, but I'm finally getting around to sharing it now. It was pretty freakin' awesome. I ordered the Hazelnut Butter from Fastachi. If you have a nut butter addiction like I do, you might want to be careful while ordering. Their Pecan Butter is ridiculously addictive.

For the marinade: 
1 lb boneless skinless chicken thighs
2 lemons, juiced
nutmeg, dry mustard, pepper

Cut Chicken into cubes, and marinate in other ingredients. I didn't measure out the other ingredients, just sprinkled them on the chicken.

My sassy little puppy princess

For the Hazelnut Sauce:
1 cup Hazelnut butter (or 8oz of roasted hazelnuts)
1 cup coconut milk
1 lemon, juiced
1/2 Tbsp nutmeg
1 tsp dry mustard
1/8 tsp anise
1/8 smoked paprika
dash of hot pepper flakes (not too much, you don't want it to be spicy)
salt and pepper to taste

Combine all ingredients in a food processor. Blend until smooth.

Everything else:
1 Tbsp of fat
10 oz sliced crimini mushrooms

Heat oil in pan. Add marinated chicken and cook for about 5-10 minutes then add the mushrooms and keep cooking until the chicken is cooked and the mushrooms are tender. While that's cooking, make the Hazelnut Sauce. remove chicken from heat and put in a large bowl. add Hazelnut sauce and mix together. Serve on top of Spaghetti Squash or Zucchini Linguini.

Tzatziki Sauce

I made this to go with the gyro, but I thought it deserved it's own page. Even though this is a paleo food blog, I have several vegetarian and vegan friends I would like to share recipes with. It's really easy to be a good cook when you're an omnivore, but true talent is making due with limited ingredients. My friend, Kristy, is a vegan and she is one of the best cooks I know. Christmas dinner at her place rocks. I do like a good challenge and going out to eat with Kristy requires research. How do you find a restaurant where you can get both vegan and paleo meals? It's difficult. Z'Tejas has a gluten free menu, but they're only vegetarian entree, mushroom enchiladas, has lots of cheese. I found a BBQ place that has a gluten free menu, but absolutely nothing on their menu was meatless. Ethiopian and Indian cuisines have lots of vegetarian options, but bread and lentils are almost unavoidable. We went to a hockey game  last week and found a restaurant near Jobing Arena that has a huge vegetarian menu. I ordered a steak. There was butter on top.

Right before I started cooking, I ran out to the store to get a few thing. I meant to get fresh mint, but I forgot it. So I used dry spearmint. 

Ingredients:

2 cups yogurt (I used goat. If someone wants to try it with coconut yogurt, let me know how it turns out.)
1 medium cucumber
4 cloves garlic
juice of 1 lemon
1/2 tsp dried mint (or 1 Tbsp fresh mint, minced)
salt

Place yogurt in cheese cloth and drain excess water. This is going to take a while so leave it in the fridge and go and do some other things.

Peel cucumber. Slice in half and scoop out seeds. Chop finely, add salt and strain out excess water.

Since I used dry mint, I rehydrated it in the lemon juice for about 10 mins. I pressed the garlic into a mixing bowl then added cucumber, lemon, mint, some more salt and lastly the drained yogurt. Mixed it all up and put it back into the fridge while I was having rotisserie drama with the lamb.

Roasted Red Pepper Aioli

I'm on this aioli making kick. I think it's because I like saying "aioli". it just rolls off the tongue and sounds so much more appetizing and gourmet than "mayonnaise". This time, I used the food processor. So much smarter. This one didn't come out as thick as the Smoked Tomato Aioli, but it tastes good and that's what counts.

1 large egg
1 large red bell pepper, roasted
3 cloves garlic, pressed or minced
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
juice of 1 lemon
3/4 cup olive oil

All ingredients should be at room temperature, even the egg. Puree red pepper in food processor. Add garlic and puree some more. Then  add everything else but the olive oil. blend thoroughly. Slowly drizzle the olive oil in. It took me about 10 minutes and I switched hands a few times. When all the olive oil is in, continue processing for another couple of minutes. remove from processor bowl and refrigerate. Like revenge, best served cold. To make it thicker, you could try draining some of the liquid from the red pepper.

Smoked Tomato Aioli

With Almond Crusted Asparagus Fries

Today, I ordered a food processor. I had thinking about it for weeks, trying to decide what brand to get and how big I should get it. The one I ended up buying is probably way bigger than I could ever need, but it had great reviews and I can order lots of extra attachments.

And it's a good thing I finally did this because I burnt out the motor on my immersion blender trying to make this recipe. I was being overly cautious about drizzling the olive oil and I realized it was taking way longer than it should and the blender was getting really hot. I had slightly less than 1/4 cup of olive oil left when it died. I quickly grabbed a whisk and mixed up the beaker. I can always use that olive oil later when I make asparagus fries.

This recipe was inspired by a restaurant in Fredrick, MD called Isabella's. They serve panko crusted fried asparagus with smoked tomato aioli. When I lived in Virginia, I would go there often with my friends Danielle and Kevin. We order these every time we go there.

1 large egg
1 cup smoked tomatoes
3 cloves garlic, pressed or minced
1/2 Tbsp smoked paprika
1/2 tsp salt
1/4-1/2 tsp chipotle powder (depending on how spicy you like it. You could also use Chipotle Tabasco)
juice of 1 lemon
3/4 cup olive oil

Puree first 7 ingredients in food processor or immersion blender. When smooth and not at all lumpy, slowly drizzle in the olive oil blending continuously. If you're using an immersion blender, don't take too long like I did.

Chili Cilantro Aioli

A word of caution before you get started: beware of splattering peppers in your eyes. If you use an immersion blender, you may want to wear goggles. Leaning over right above the blending beaker = bad idea. I'm telling you this because . . . well, guess. Yes, it happened to me. Fortunately, it was only a hatch chili (1000 to 2500 Scoville) and it was just a drop. I wouldn't do this with habeneros. Mostly because the mere act of cutting them burns my lungs. If you don't have a Hatch chili due to the fact that they're only available in late summer and you don't live in the Southwest, you can substitute a Cubanelle, a banana pepper, maybe half of a pablano. The hatch I used was about 3.5 inches long. As I mentioned the Scoville above, hatches are not very hot at all. If you prefer to make this hotter, use a couple of jalapenos or add some cayenne or chipotle powder or Tabasco Sauce.

Ingredients:
1 large egg
2 cloves of garlic
1/4 cup cilantro mas o menos (half a bunch)
1 hatch chili, roasted
Juice from 2 limes
salt, pepper, cumin, chipotle powder to taste
1 cup olive oil

I used an immersion blender to make it easier. blend first 6 ingredients to a smooth liquid. Slowly, I mean very, very slowly drizzle the olive oil. I might have done this too slowly because I had to switch hands half way through. It should take about 5 minutes. You need to blend as you drizzle. I had my blender speed set to 2. My blender started to get hot and it warmed the emulsion so at first I was afraid that it seized, but it didn't. (I'm going to use this next time I make hollandaise). After some time in the fridge the consistency became more mayo-like.

This is great on seafood or veggies. Makes a great dip. Keep refrigerated and serve cold. Should be good for about a week or so.

Cilantro Pablano Pesto

I usually make my pestos raw, but I had a pablano that needed roasting. I almost used pistachios for this one but went with pine nuts instead. I think next time I'll use pistachios.

1/4 fresh cilantro (half a bunch)
1 Pablano Pepper (roasted)
2 oz raw pine nuts (you can sub walnuts, pistachios, etc)
Juice of 1or 2 limes
1 Tbsp olive oil
2 cloves garlic

Combine all ingredients in a mini food processor and blend into thick paste. Tastes better the next day after garlic mellows.

Great for omelets, zucchini pasta, seafood, chicken, use as a spread, mix with yogurt or mayo for a dip. So many possibilities.