Cilantro pesto perks up tortilla noodles

(Fresh cilantro makes a bright, citrusy pesto sauce)

When life gives you lemons, it makes sense to make lemonade.

So with the abundance of coriander, or cilantro, I recently weeded out of my garden, I decided to skip the cilantro "lemonade" and make a fresh batch of pesto instead.
I've tasted this before, but have to admit, I never made cilantro pesto. That might have something to do with my Italian preference for using that sacred herb, basil, for pesto.
I have to say I was pleased with the result.

(A bounty of cilantro leaves, fresh from the garden)

Cilantro pesto would work famously on any type of pasta, given its fresh green flavor and citrusy overtone.
A mainstay in Mexican and Asian cuisines, cilantro is a must for making salsas and guacamole, although some folks really dislike it. I never thought it tasted soapy, but some palates would certainly disagree.
I wanted to keep the Mexican theme going here, so instead of pasta I used corn tortillas cut into strips and quickly sauteed in olive oil. The result was a corn noodle of sorts, which I thought would hold the cilantro pesto well and bring out its Mexican roots.

This dish also celebrates Jes' cool idea at Cupcake Punk for Recession Worthy Food, or RWF — foods that help you stretch your dollar in this tough economy. Check out her creative vegan blog inspired by nature and all the delicious recipes there.

Like Jes, I have a nice stash of basics in my cupboard that is supplemented by the garden goodies in the freezer.
Using what is coming in strong in the garden, namely the cilantro, and some frozen vegetables, I put together a sassy dish without having to buy one ingredient. How's that for RWF, Jes?!
Canned beans and corn tortillas are staples in our house, as are nuts and a container of pepitas, little hulled pumpkin seeds, that I had almost forgotten about.

This recipe came together very quickly and will make some tasty lunches this week, especially paired with a fresh green salad. It would also be good topped with a fried egg for breakfast and a little more pesto on top. Ditto for the home fries!

You can substitute any number of vegetables to mix in with the tortilla strips; I used what I had available in the freezer. Of course, fresh is best, but using up the frozen stuff is great for this recipe.

Tortilla 'Noodles' with Vegetables and Cilantro Pesto

For the pesto:

1. 4 cups of fresh cilantro leaves (use stems if they are nice and tender)
2. 4-5 cloves of garlic
3. 1/4 cup toasted pepitas (reserve 1 tablespoon to sprinkle on noodles)
   
4. 1 cup freshly grated Parmesan cheese, loosely packed
5. About 1/2 cup olive oil
6. Salt and pepper
   

• Mix all ingredients in the bowl of a food processor.
• Pulse until well blended.
• Add a little more olive oil if needed for a nice consistency.

For the tortilla noodles:

1. 10 corn tortillas, cut into 1/2-inch strips
2. olive oil
3. 1/2 cup frozen jalapenos, chopped
4. 1 cup of frozen leeks, sliced
5. 1 cup of frozen corn kernels
6. 3/4 cup of canned black beans, drained and rinse
7. Salt and pepper, to taste
8. Dash of chili powder and Tamari
   

• Saute the corn strips in two batches in a few tablespoons of olive oil in a heavy skillet until they are lightly browned but still limp. Set aside.
  

(Frozen veggies and canned beans made a quick base for this recipe)

• Saute the leeks in about 2 tablespoons of olive oil.
• Add the jalapenos and corn kernels.
• Mix in the black beans.
• Season with a little salt, pepper, Tamari and a dash of chili powder.
• Let the flavors meld a bit, then add the cooked tortilla chips.
• Mix well; toss with about 3 tablespoons of the cilantro pesto.
• Serve warm, topped with a little cheddar cheese and sour cream, if desired.