cilantro pesto

1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese (to make vegan leave out cheese...can put in more nuts)
1/2 teaspoon cayenne pepper
1/2 cup walnuts
salt to taste
1/2 cup olive oil
optional: chile

In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss. Can also add a small (mild) chile)

*also works very well as a spread with pita, bolani, or chips

*also can reduce amount of olive oil and substitute in more walnuts.

Santorini Fava

* 2 cups yellow split peas, pickled over and rinsed
* 2 bay leaves
* 2 teaspoons salt
* 4-6 garlic cloves
* 1/2 cup extra-virgin olive oil
* 3-4 tablespoons red wine vinegar
* 3-4 tablespoons dry white wine
* 2 tablespoons dried oregano, crumbled, plus more for garnish
* fresh ground black pepper

Optional Toppings:
* 1 cup chopped fresh cilantro
* 2-3 tablespoons pitted and chopped kalamata olives
* 4-5 sun-dried tomatoes packed in oil, drained and coarsely chopped
* 1 medium tomato, cored, peeled, seeded, diced and drained
* 2-3 spring onions, thinly sliced (white plus most of the green parts)
* 3 sprigs arugula, coarsely chopped
* 3 sprigs fresh flat-leaf parsley, coarsely chopped
* extra-virgin olive oil

Place the split peas in a large pot, add water to cover by 4 inches and bring to a boil. Reduce the heat to low and simmer, skimming often, for 5 minutes. Add the bay leaves and simmer for 40 minutes more, stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook. Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more, or until the peas are soft and almost dry.

Puree the peas with a stick (immersion) blender, or transfer to a food processor and puree. Let the puree cool completely; it will thicken considerably.

In a large mortar, grind the garlic with the remaining 1 teaspoon salt into a smooth paste. Add 2 cups or so of the puree and continue grinding to incorporate the garlic. Or use a blender or a small food processor.

In a large bowl, combine the garlic mixture, the remaining pea puree, the oil, 3 tablespoons each vinegar and wine, the oregano and pepper to taste, stirring vigorously to incorporate. Taste and adjust the seasoning as necessary. Cover and refrigerate for at least 3 hours, or overnight.

If the skordalia seems too thick, add a little vinegar, wine or water to thin. Spread on a large plate, sprinkle with oregano, garnish with toppings of your choice and serve.

Baba Ghanoush

• 1 large eggplant (1 1/4 pounds)
• 4 level tablespoons tahini
• 2teaspoons garlic, peeled and crushed with salt
• 3 tablespoons fresh lemon juice or more to taste
• 3 to 4 tablespoons cold water
• 1/2 teaspoon salt
• Dash of freshly ground black pepper
• 1 tablespoon olive oil

Pierce the eggplant in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through.

Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.

In a food processor, mix the tahini with the garlic and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil.