Move over basil: cilantro is the new pesto.
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:
Cilantro Pesto 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.
More Cilantro:
Kalyn's Kitchen with
Cilantro-Lover's Leftover Chicken Salad
from Epicurious
from AllRecipes
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