Thursday, June 6, 2013

Cilantro pesto

I'm a fan of cilantro. The first time I tasted the herb was only five years ago, and it was love at first encounter. In this cilantro pesto the flavors are toned down somewhat, but it's just perfect for pasta and sandwiches.

0.75 cup cilantro leaves
0.25 cup basil leaves
2 garlic cloves
2 tbsp hazelnuts
0.25 cup grated parmesan
0.5 cup olive oil
black pepper

Pick cilantro leaves off of stalks. Measure pressed into cups.

Add every ingredient into the food processor and process until smooth, scraping down sides as necessary. Save in freezer.

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