This intensely flavored cilantro pesto is fantastic on fish, tofu, eggs, poultry, and quesadillas. It can be added to dips or dressings, or used as a garnish for creamy soups. The paste keeps well for several days if covered with a thin layer of olive oil and refrigerated. Do not add any salt to this until cooking time, as it will make the paste oxidize and turn very dark in color.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 2 cups of cilantro leaves (1 bunch)
- 1/4 cup pine nuts, or blanched almonds
- 1 clove garlic, chopped
- 1 small shallot, chopped
- ¼ cup olive oil
- ¼ cup vegetable stock or white wine* (see note)
Preparation:
In a blender or food processor, blend cilantro, pine nuts, garlic, shallot and olive oil until smooth.
Makes about 1 cup
*Note: The stock should be stirred in to thin the pesto down when it is being used, because it affects its shelf life. If you are using the pesto the same day, add stock in when blending.
Copyright 2009 by Jen Hoy
