I made preserved lemons and have been adding them to different dishes instead of salt (they are pretty salty as a result of the preservation process, so it's not a salt substitute, just tasty).
This pesto is delicious in soup or could be used in a grain salad or a sandwich, maybe even popcorn!
Ingredients:
1/4 cup fresh cilantro, minced
1/4 section of preserved lemon peel
2 scallions, sliced in rounds
1 Tablespoon dried coconut
To do:
Mix all the ingredients together, then you can add it to whatever you can imagine. I used it to add flare to a mung bean and brown rice dish. It's very simple, and one of my favorite things, especially now with this pesto on top. If you want to make it here's how.
Rice and mung beans
1 cup brown rice
1 cup whole mung beans
Spike seasoning (this stuff is the best!)
2 Tablespoons coconut oil
also sauté some of your favorite vegetables such as
zucchini, bell pepper, carrots, cauliflower
Cook rice and beans according to directions, stir in Spike seasoning to taste and 2T coconut oil.
Top with veggies and cilantro pesto. I love spice so I then dust it with cayenne pepper.
