Prep 4 mins
Cook 0 mins
This has come from years of watching my gramma's elaborate pesto-making in the kitchen and distilling it down to something I can make in my own kitchen without having to search for obscure ingredients. It's also veganified, so you can add parmesan and reduce the salt if it suits your tastes. This is great on whole wheat pasta shells or penne.
- 1 bunch fresh cilantro, rinsed & dried (3 c. loosely packed)
- 118.29 ml toasted almond, sliced
- 2 garlic cloves
- 1 inch fresh ginger
- 1 lime, juice of
- 118.29 ml extra virgin olive oil
- 4.92 ml sea salt, to taste
- Put the cilantro, garlic, and ginger in the food processor until garlic and ginger are coarsely chopped.
- Add remaining ingredients and process until garlic is finely chopped (or smaller if you prefer).
- Can be refridgerated for up to a week.
I'm not sure I should rate this as I added a couple of ingredients and altered others. I found this a little too garlicky, so I mashed in an avocado to cut the garlic flavor. I used ground ginger and I also added some grated parmesan cheese, maybe 1/4 cup. I was too lazy to toast the almonds, so I added them raw. This was excellent spread on French bread and I bet it would be equally good on pasta. We took it to a potluck and the container of pesto came home nearly empty. Evn my three-year-old liked it, and he usually turns up his nose at "greeny stuff."
This pesto is fantastic! I used walnuts instead of almonds, only because I was out of them, and reduced the oil to maybe 1/4 C which is my personal preference because I knew I would be eating a LOT of this. Just dumped everything in the processor and it came out smooth and perfect for my pasta, just sprinkled a bit of crushed red pepper flakes on top for a little heat. I must admit, it was so yummy I ate a few spoonfuls before I even got it out of the processor!