Cilantro Pesto
"This pesto adds an assertive seasoning to soups, rice and dips. Add oil and broth and use it as a baste. The recipe has been adapted from: "the Ultimate Low-Fat Mexican Cookbook.""
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
1 cup
ingredients
- 4 garlic cloves, peeled
- 2 cups fresh parsley, stemmed
- 2 cups fresh cilantro, stemmed
- 4 tablespoons safflower oil
- 2 tablespoons pine nuts or 2 tablespoons almonds, toasted
- 1 tablespoon parmesan cheese
- 1 teaspoon lemon juice
- 1⁄4 teaspoon salt
- 1 pinch white pepper
-
AS A BASTING SAUCE
- 1 cup broth
- 1⁄2 cup oil
directions
- In a blender or food processor, combine all the ingredients, except broth and oil, until well mixed.
- Store in a covered container.
- If using the pesto as a basting sauce, add the broth and oil.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
