Right now, I have plenty of cilantro. It grows like weeds in my garden. I love cilantro. In honor of this prolific herb, I created a fresh pesto recipe. This recipe is dairy-free, and the lime juice keeps it fresh long after other pesto sauces would expire. See some recommendations for gluten-free pasta here.
Cilantro Pesto
2 C fresh cilantro leaves from your garden
1/3 C Brazil nuts or walnuts
1 clove garlic
1/3 C extra-virgin olive oil
1 squirt lime juice
1/4-1/2 tsp salt
ground white pepper to taste
Blend all ingredients in a food processor until evenly minced, scraping down the sides as you go. Taste for balance of flavors and adjust. Serve tossed with hot pasta. It's that easy!
2 comments:
This is really close to a pesto recipe we just discovered which uses cilantro, like yours, but instead of the nuts you used, has pistachios. It's awesome!!!
Gluten-free Portland: You could use whatever kind of nuts you prefer in this recipe - just substitute out the brazil nuts for the same amount of line nuts or walnuts. I haven't tried pistachios, but I bet that tastes amazing! Plus it would add even more color. I'm sure I could spend hours experimenting to find out which nut is the absolute best. Thanks for the comment!
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