When planning out a homemade Mexican-themed meal, sometimes you want to think outside the box (with the box being the traditional rice and beans). So try some fresh veggies coated with a lively pesto, substituting cilantro for basil and pumpkin seeds for pine nuts to create a fresh-tasting pesto that's quite different from the usual basil pesto.
Makes about four servings.
1/2 cup fresh cilantro leaves
2 Tbsp. pumpkin seeds
2 cloves garlic, peeled and chopped
2 Tbsp. freshly squeezed lime juice
Salt & pepper to taste
1/4 cup olive oil
16 tiny peanut potatoes (not much bigger than your thumb; if you can't find them, use fingerlings or small red new spuds and cut them into bite-size pieces)
16 stalks asparagus, trimmed and cut into bite-size pieces
1 Tbsp. olive oil
1 red bell pepper, cored, seeded and cut into thin strips
4 scallions, cleaned, trimmed and thinly sliced
Put the cilantro, pumpkin seeds, garlic, lime juice, salt and pepper into a small food processor and buzz for 10 seconds or so. Slowly add the olive oil until well emulsified, stopping to scrape down the sides as needed. Keep at room temperature or refrigerate and bring back to room temperature before serving.
Bring a small pot of salted water to boil and add the peanut potatoes. Lower the heat to medium, simmer and cook the spuds for a few minutes. Add the chopped asparagus and cook for two or three minutes until the potatoes and asparagus are tender when pierced with a sharp knife. Drain and set aside.
In a large skillet, heat the olive oil and add the bell pepper and scallions. Saute for a few minutes, reduce heat to low and add the cooked potatoes and asparagus. Add the prepared cilantro pesto and stir everything around for a couple more minutes until the veggies are all heated through and thoroughly coated with the pesto mixture.
Serve immediately.
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