2 cups fresh cilantro leaves
6 garlic cloves, smashed
1 teaspoon celery seed
2 teaspoons coarse salt, plus more to taste
1/2 teaspoon freshly grated black pepper
1 (3-pound) boneless rump roast, trimmed
1 bunch fresh cilantro, leaves coarsely chopped
1/4 cup pine nuts, lightly toasted
3 garlic cloves, coarsely chopped
1 teaspoon prepared grated horseradish
1/2 teaspoon coarse salt
1/4 cup extra-virgin olive oil, plus more if needed
4 Kaiser or other crusty sandwich rolls
For picnics, take the pesto along in a plastic container or squeeze bottle and add it just before eating.
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