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Cilantro Pesto

Cilantro Pesto | Recipe from Michele Swetesich-Leon
Yields approx: 1 Cup

Ingredients (Use organic where possible)

  • 2 cups fresh Cilantro (leaves & stems), packed
  • 2 garlic cloves, minced
  • 1/3 cup Pine nuts (substitute chopped walnuts, almonds or use a combination of these nuts)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh grated hard cheese (Asiago, Parmesan, Romano or combination of these)
  • Salt (Himalayan) and pepper to taste

 Directions  (food processor or blender)

  1. Place cilantro and nuts in food processor; pulse several times.
  2. Add garlic and cheese and pulse again several times. With a rubber spatula scrape down sides of bowl as needed.
  3. Slowly add oil in a steady stream, while processor is running, until desired consistency is achieved. With a rubber spatula periodically scrape down sides of bowl.
  4. Stir in salt and pepper to taste.

* For a creamier Pesto mix in some well ripened avocado or goat cheese.
* For a little kick add a chopped chili pepper with the cilantro and nuts.
* Substitute basil for cilantro for traditional pesto or anything green (spinach, mint,   kale, parsley, arugula or combination of greens) for a unique taste.


Try Pesto…

  • Tossed with pasta
  • Spread on sandwiches, toast or crackers
  • Added to ground meat
  • As a topping on baked or roasted potatoes
  • Atop beef, chicken or pork

Click here for printable recipe.

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