Tuesday, January 13, 2009

Cilantro Pesto

I've made my fair share of salsa because that was the only thing that I could think of making with the cilantro from my garden. Oh, but now, I am hooked on cilantro pesto. Can I just say, delicious! If you're looking for a way to still eat pesto when basil is down in Mexico for the winter, try cilantro pesto.

Basil pesto was a weekly staple at my house until basil became out-of-season. Last year, I couldn't live without basil pesto so I would by the basil from Mexico. This year, I was ready to branch out. And, I just can't buy things from out of the country anymore. My motivation? The bolting cilantro in my backyard, I've got to eat it before it's past its prime. I did a quick search on the internet and found this recipe intriguing. The vinegar and the walnuts add a unique taste that compliment the cilantro extremely well. Then I looked at my pantry and made some adjustments. Here's my version:

1 bunch cilantro
3 cloves garlic
1 tablespoon of red wine vinegar (any vinegar would work, apple, white wine)
1/4 cup grated pecorino cheese (parmesan cheese would work too)
1/2 cup walnuts (pecans, or pine nuts are good substitutes)
1 cup olive oil or enough to make it the consistency that you like
salt and pepper to taste

I used my food processor for this one. First I grade the cheese. Then, I switch out the blade and add the rest of the ingredients and then puree it all up.

Boil some pasta and put a generous amount of the cilantro pesto on top. I did the whole meal with Mikey helping on his step ladder and while babysitting our neighbor's 4 month old baby. A family meal for sure.


1 Comment:

amyjeangraff said...

This sounds delicious. I'm going to try it! Thanks for sharing.

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