Cilantro Pesto 1 very large wad of cilantro leaves & stems 1/2 - 2/3 cup olive oil 1/3 - 1/2 cup fresh lemon juice (some zest, if desired) 5-7 cloves garlic 1 teaspoon sea salt 2/3 - 1 cup almonds Buckwheat Noodles and Veggies 1 package buckwheat noodles (12 oz?) 2 large tomatoes, sliced somewhat thinly 1 pepper, sliced thinly 1 very large handful fresh spinach, cut into 2-3 inch lengths more salt and lemon juice if desired To make the pesto in a high speed blender, put in the wet ingredients (lemon juice and olive oil) and half of the cilantro leaves. Blend till somewhat smooth before adding the remaining leaves. Blend again, adding in the seasonings and the almonds last. The almonds do not need to be blended into a smooth paste ... some texture adds interest to the food. Serve fresh or chilled. (The pesto will definitely be thicker once it has chilled.) Buckwheat vermicelli with veggies (tomatoes, sweet red pepper, spinach) and cilantro pesto sauce. To make the gluten-free buc