Prep 10 mins
Cook 0 mins
Use on pasta or on anything you would use basil pesto on. If you add some sour cream and you can turn this into dip.
- 1 1⁄2 cups fresh coriander, firmly packed
- 1⁄2 cup fresh parsley, firmly packed
- 1⁄2 cup olive oil
- 3 -4 cloves chopped garlic
- 1⁄3 cup pine nuts
- 1 tablespoon lime juice
- 1⁄2 cup grated parmesan cheese (or more)
- Put all ingredients in the blender or food-processor.
- Process until fine and well blended, add the Parmesan and blend for a few seconds more.
Highly recommended! I was intrigued by the idea of using fresh coriander (cilantro, as it's called here) instead of basil, and by the idea of adding lime juice and sour cream to make this pesto more of a Southwestern Dip. The whole family loved it. I had some freshly made hot flour tortillas, and we spread some of the pesto dip on them and rolled them up for a great appetizer. We also tried it with tortilla chips - excellent! I plan to serve the rest of it today, as a sauce with baked chicken. This will be made again.
I whipped this up tonight, and it was incredibly easy. It was the perfet summer meal! Thanks for the great recipe!!
They always say (at least, in Israel), that you either love cilantro, or you hate it. I adore it! I whipped up a batch of this stuff for an Israeli Indpendence Day picnic yesterday, and the whole bowl was wiped out! I have to admit that I did leave out the Parmesan cheese, since we don't mix dairy with meat and were having this with a meat meal. I had this stuff on every kind of grilled meat imaginable, and when the mean was over, and we were just dozing at the table from overeating, we were still wiping out the bowl with pieces of pita. Annelies, you've got a winner here. I can't wait to try this with the cheese for a dairy meal! Considering yesterday was Israel's 55th Independence Day, this recipe gets 55 stars!