Recipe by What's Cooking?
A zesty twist to traditional pesto - This is an a great sauce to slather over a filet of salmon before baking, or to use for topping seafood with after cooking, tossing with pasta or rice, or pouring over steamed vegetables. It keeps its vivid green color, unlike basil pesto which tends to turn brownish.
Top Review by Juenessa
First of all, this is super easy to make--which is a big plus in my book! Second, it's versatile because I put some of the pesto over my steamed broccoli and then put the rest of it over tortellini and it was good on both. This pesto is very light and fresh tasting and something that I will make again. Thanks, What's Cooking?!
- 1⁄3 cup pecorino romano cheese, shredded
- 2 cups fresh cilantro
- 1⁄3 cup pine nuts
- 1⁄3 cup extra virgin olive oil
- 1⁄4 teaspoon black pepper
- 1⁄2 lemon, juice of
Directions See How It's Made
- Combine ingredients in food processor.
- Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like.
- May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use.