If you are like me and do not want to spend a chunk of money on pine nuts and basil leaves for homemade pesto, this cilantro pesto recipe is a great alternative. Cilantro is abundant now and you can get it for super cheap. We usually pick some up when we shop at our local Asian supermarket for less than 50 cents a bunch. What a deal!
The recipe makes around one cup and whatever you don't use, you can freeze. Whoever thought of this is ingenious. Just fill an ice cube tray with pesto, cover with plastic wrap, freeze, remove from tray, and place in a freezer bag for future use. I made pizza the other day and used the pesto for my sauce base and it was yummy!
Cilantro Pesto
Adapted from an article on The Washington Post
Ingredients:
1/3 cup walnuts (I'm going to try blanched almonds next time)
1-2 cloves garlic
1 large bunch cilantro, roots and large stems removed
1 T lime juice
1/4 cup olive oil
Salt and pepper to taste
1/4 grated Parmesan (optional)
Place nuts and garlic in food processor and process until finely chopped. Add cilantro, lime juice, salt and pepper until well blended. With the food processor running, gradually add oil. Add more, if needed, to desired consistency.
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