Janine's Recipes

• 1 bunch cilantro(60g)
• 1 bunch parsley (60g)
• 1 large clove garlic
• 1.5 tablespoons lemon juice
• 1.5 teaspoons salt
• 2-3 jalapeno’s, seeds removed (I use only one)
• 6-7 Roma or 4 whole tomatoes (or sub 1/2 (28oz) can whole peeled tomatoes, drained)
• Steamed rice
• Pinto beans
• Baby spinach
• Shredded mozzarella cheese
• Large flour tortillas
• Pesto, optional
• Olive oil, optional
• Garnish: Diced red onions, thinly slinky sliced English cucumber, sour cream

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1. Remove stems and roughly chop 1 bunch cilantro and 1 bunch parsley; set aside
2. Roughly chop tomatoes, set aside a handful for garnish
3. In a food processor, pulse together:
   • 1 large clove garlic
   • 1.5 tablespoons lemon juice
   • 1.5 teaspoons salt
   • 2-3 jalapeno’s, seeds removed (spicy! I use only one)
   • 6-7 Roma or 4 whole tomatoes
   • Drizzle or olive oil (optional)
   • Pour into a container, and refrigerate unused portion – best used within 2 days.

How to serve:

1. Spread pesto along half of a flour tortilla.
2. Top with rice, pinto beans, spinach, and mozzarella; Fold in half, and heat until cheese is melted.
3. Top with a generous amount of green salsa, fresh tomatoes, sliced English cucumbers, diced red onion, and a dollop of sour cream.