Lightweight Eats

Dinner tonight was awesome. This recipe has been on our to-make list for quite some time now, and I'm glad we finally got around to it. (With all the spring planting, I've been too busy to FoodGawk so we've been working our way through the backlog of recipes to try.)

The basic recipe:
Chopped cabbage and mixed veggies (we used daikon and carrots from the CSA box)
Grain
Cilantro-peanut pesto

To make the pesto, chop/grind the following in your food processor:
2 cups cilantro
Garlic
Ginger
0.25c oil, mix of sesame and vegetable
Juice and zest of a lime
0.5c peanuts
2t miso (think of this as a Parmesan replacement)
1-2T chili garlic sauce

Taste and adjust as necessary. Too bright? Add more miso and peanuts. Too rich? More lime and ginger. A bit dull? Add some salt.

Mix the cabbage with the pesto and let it sit for 5-10 minutes. We were able to make the pesto, chop the veggies and mix it all together in the 30-40 minutes it took the grain mix to cook.