Southern Costa Rica is blessed with a luscious abundance of exotic fruit; mangoes and papayas are dropping off the trees and bananas of all shapes and sizes are everywhere. I could live on avocados but would probably end up shaped like one. In comparision the vegetable selection is a bit mundane. Winter vegetables (red and white cabbages, carrots and cauliflower) are widely available and suprisingly beetroot which I’ve never seen on a Tico restaurant menu.
By the end of the week I’m often left with a carrot or a potato, some cauliflower or some butternut squash and wonder how to liven them up. There’s no shortage of coriander or cilantro as they call it in these parts so I made a coriander pesto to serve with plain steamed veggies. A spoonful on a piece of pan-fried mahi mahi is also yummy, in fact it tastes good with a lot of things.
- 4 handfuls coriander leaves
- 2 cloves of garlic peeled and cut in half
- 1 handful cashews or almonds or any nuts you like
- 2 tblspn parmesan cheese
- 1/3 cup good quality olive oil (not EVOO)
- In a food processor reduce basil/coriander, garlic, turmeric, salt and pepper to a smooth paste
- Add pine kernels and cheese and blend
- Add the oil a little at a time till smooth and creamy
- Add a squeeze of lime juice and a sprinkle of turmeric powder to taste