They all gobbled it up before I had a chance to take a picture of it, so by special request, here's another photo from last year's Lavender Festival.
Lemon Pesto
1 bunch of cilantro
1 handful of pecans
3-4 lemon slices (rings, with pith, zest, and all)
a few good shakes of dried basil
5-6 mint leaves
4 cloves of garlic
1.5-2 tsp salt
enough olive oil to process
Throw everything in a food processor and process until chunky and pesto-looking.
We spread it over some chicken breasts and baked it for about 1 hour at 350 F. It was also great spread on Orange Cardamom bread (recipe coming soon!).
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