Last week I came across a delicious recipe for basil pesto pizza and couldn't wait to make it. I grew up with traditional Mexican foods and fast food. So pesto was something I had never made but knew it was easy to prepare. I didn't have basil on hand but had some wilted cilantro and thought hey why not substitute it for the basil. To my surprise it came out amazing! I've used this a few times since with pizza, chicken and roast. Mm mm it's delicious and diverse, it adds a layer of flavor without over taking the taste of the meal.
Servings: 16, Size: 1 tbsp, Calories: 38, Carbs: 1, Fat: 4 g, Protein: 1 g, Sugar: 0 g,
Sodium: 25 mg
- 1 cup of cilantro
- 1/4 cup of pine nuts
- 3 cloves of garlic, minced
- 1/4 cup of grated Parmesan cheese
- 1 seeded jalapeno
- 1/4 cup of extra virgin olive oil (evoo)
- juice of half a lime, about 3 tbsp
- a pinch of salt
Toast the pine nuts for a couple of minutes in a sauce pan then add to a food processor.
Next add the rest of the ingredients except the olive oil and pulse a few times.
While the the ingredients are being chopped add in your evoo.
After a few seconds push down pesto from the sides and process again for about a minute or until smooth.