Cilantro Pesto

M. Hoffman, Boston, MA

This pesto goes great with toasted bread, grilled fish, raw or roasted veggies, crackers. You can drink red or white wine, beer, or a good tequila drink. Enjoy!

Cilantro (3-4 cups packed), stems removed
4-6 cloves of garlic
1/2 cup pine nuts
1/2 cup olive oil
1-2 limes (depending on how sour you want it)
Salt to taste

Peel and sauté garlic until brown, 5-10 minutes medium heat. By sautéing the garlic, you are making it easier to blend in with the rest of the dish as well as turning down the "garlic breath factor." Grab a food processor or blender (food processors work better) and squeeze the lime juice into the blender. Add the garlic, cilantro, pine nuts, and olive oil--no need to really fret the amounts, the dish is nearly fool proof. Blend.

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