Wow, deviation is good. I make pesto, and love my basil pesto, but now it will have to share the spotlight with cilantro pesto.
It has a surprising kick, compliments of stacks of cilantro happily blended with garlic and olive oil, and would be perfect added to a quesadilla or pulled pork sandwich. What I want to know is if you make this lively bugger of a pesto: what did you/would you add it to? What entree or dish will get a boost of flavor, a bit of personality, and in some cases a downright pesky attitude based on the addition of this—not so subtle but always welcome—condiment? Or is it a sauce? Shall I put it in a soup? Or mix it in pasta? Today for lunch: I put it on nachos!
Cilantro. This pesto recipe came from Harriett’s Tomato:
2 cloves fresh garlic, minced
1 small peeled shallot
1/2 cup raw pine nuts
1 large bunch cilantro, washed
2 T sherry vinegar
3/4 cup extra virgin olive oil
KS&CP (kosher salt & coarse pepper)
Food process: garlic and shallot, then pine nuts. Blend, then add cilantro and vinegar. When all is mixed well, add in olive oil, salt, pepper. Makes 1 1/4 cups, lasts at least a week in the fridge and my favorite: freezes beautifully in ice cube trays.