Cilantro Pesto

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I love cilantro. In our house, we mainly use it for guacamole which my family loves – we devour an entire bowl in minutes. But when I received an enormous bunch of beautiful, fresh cilantro in my farm share, I needed another recipe beyond guacamole. This recipe from the Golden Earthworm Organic Farm website is quick, easy, and delicious. I serve the pesto over pasta.

  • 1/3 cup walnuts or pine nuts
  • 1-2 cloves garlic, or more, to taste
  • 1 large bunch cilantro, roots and larger stems trimmed, washed and dried
  • Squeeze of ½ lime
  • ¼-1/2 cup olive oil (can use 1/2 stock)
  • ¼ cup freshly grated Parmigiano
  • Salt and pepper to taste
  1. Place nuts and garlic in the bowl of a food processor and process until finely chopped. Add cilantro and lime, and pulverize. Process until you’ve got a coarse-looking puree. Add oil, going gradually; stop machine and taste for herb/oil ratio. Add more if it feels “dry.”
  2. Scrape down sides of bowl as needed, and transfer pesto to a small mixing bowl. Fold in cheese, and season with salt & pepper. Makes about 1 cup, maybe more.

Source: The Washington Post, via Golden Earthworm Organic Farm

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About thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, and Martha Stewart Living.

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