Subject: Cilantro Pesto
From: ccw.mango.aloha.com ()
Date: 4 Jun 1995 22:26:43 GMT
For the parsley folks out there.
I lucked into this recipe and decided to share this with you. It's kind of thick so you can use it as a spread. I add water when I use it with pasta.
1.5 Cups fresh cilantro leaves, firmly packed
.5 Cup parsley sprigs (stemps removed), firmly packed
.5 Cup grated parmesan or asiago cheese or romano cheese
.25 Cup pine nuts or slivered almonds
2 Cloves garlic, quartered
.25 Tsp Salt or according to taste
.25 Cup olive oil or cooking oil
In a blender or processor, combine cilatro, parsley, cheese, nuts, garlic and salt. Process till a paste forms. With machine running, gradually add the oil and process to the consistency of soft butter.
Refrigerate for 1 or 2 days or freeze up to 1 month. Bring to room temp. for serving. Makes about 1 cup.
For those who like cucumber/tomato sandwiches...sprinkle curry powder for seasoning.