Someone handed me a large bunch of cilantro at the community garden the other week. Not wanting the cilantro to go to waste, I experimented with cilantro pesto. I'm not a huge cilantro fan, but this turned out ok, especially if you add chicken to the pasta.
If I were to make it again, I'd probably cut back on the cayenne pepper a bit (it adds quite a kick). I also didn't have white wine vinegar on hand so I made the pesto without that and added a bit more olive oil. Not sure what difference that makes.
Anyways, it's a great way to use up cilantro and Matt even liked it...so I think it's a keeper.
Cilantro Pesto (as seen on all recipes.com):
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil
DIRECTIONS
1) Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2) In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3)Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
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