Tuesday, January 21, 2014

Cilantro Pesto

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.

Cilantro Pesto

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.

Hope this post helped.
Thanks for stopping by:)
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