Cilantro Dipping Sauce 

From Kelly and Anne, friends of Open Hands Farm

• 1 cup cilantro 
• 1/2 cup parsley 
• 1/3 cup finely chopped almonds
• 1 serrano chili pepper
• 1/8 to 1/4 tsp sea salt
• 1/8 tsp. black pepper
• 4 tbsp. lime juice
• 4 tbsp. olive oil
• 2-3 tbsp. water

Combine cilantro, parsley, almonds (chopped), chili pepper (without seeds), black pepper and salt in a food processor.  Chop so the mixture still has some texture but all ingredients are well mixed and are uniform in size.  Add lime juice and olive oil and mix.  Scrape the sides of the mixer and mix again.  Remove sauce from mixer and add a little water to thin if you want to be able to dip into the sauce.  You can also leave the water out and use it as a paste.

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Basil Pesto 

from Moosewood Cookbook

• 3 cups (packed) fresh basil leaves
• 3 to 4 cloves garlic
• 1/3 cup oliveoil
• 1/3 cup parmesan cheese
• optional: 1/3 cup pine nuts or chopped walnuts
• salt and pepper to taste

Place the basil leaves and garlic in a blender or food processor and mince well.  Add nuts, if desired, and continue to blend until the nuts are ground.  Drizzle in the olive oil, as you keep the machine running.  When you have a smooth paste, transfer to a bowl, and stir in the parmesan.  Season to taste with salt and pepper.  To serve, place room-temperature pesto in a warmed bowl.  Add pasta and toss thoroughly.  Allow 2 to 3 Tbsp pesto per serving.