Cilantro Pesto with Skirt Steak and Collard Greens

I've started up with a new CSA (Community Supported Agriculture) box from Tomatero Farm last week and there have been huge bunches of cilantro in them (along with other amazing winter greens, lettuces, and other vegetables.)  My friend Marcus shared how he had gotten through his bunch of cilantro in one fell swoop by making a pesto with it.  I tried a taste of his version the other day and it was inspiring so I did a little research and came up with this version.  This entire meal took about an hour total from start to finish.

Cilantro Pesto

1 bunch cilantro
2 garlic cloves
1/4 cup pumpkin seeds
1/4 cup olive oil
pinch of cayenne pepper
juice from 1 lime
sea salt to taste

In a food processor, pulse the cilantro, garlic, and pumpkin seeds and cayenne until coarse.  Then, turn the food processor to continuously on and slowly add the olive oil in a steady stream along with the lime until you get a consistency somewhere between a paste and a sauce.  You don't want it too gummy, but you also don't want it too runny.  Add a pinch of salt, pulse the processor and taste.  Add more salt to your taste.  Put on ANY protein--seriously, just had it with eggs this morning and it was outstanding.  It will keep about a day or 2 tightly wrapped in the refrigerator.

Skirt Steak with Collard Greens

Skirt Steak is so quick and easy to prepare. 

1 lb. grass-fed skirt steak
1 TBSP olive oil
sea salt
pepper

Rub oil on steak, sprinkle with salt and pepper, let marinate for at least 15min. while grill is getting hot.

Grill 3 min. per side for medium rare/medium.


Sauteed Collard Greens


1 bunch collard greens, rough stems cut, leaves washed and chopped coarse
1-2 garlic cloves
1/2 chopped onion
olive oil
squeeze of lemon to taste
sea salt to taste

Heat a couple of "glugs" of olive oil in a large saute pan.  Cook the onion on medium for 5 minutes until soft.  Add the garlic and cook until fragrant, about 1-2 min.--make sure you actually stir the onions and garlic around, nothing worse than burnt garlic.  Add the chopped greens (really you can do this method with any winter green--kale, chard, beet greens, spinach) and saute for another 10-15 min. until tender.  Add a squeeze of lemon and salt to taste and stir up for 1 more min.