CILANTRO PESTO RECIPE

Here is something we enjoy making when we have an abundance of herbs.  Traditionally of course, pesto is made with basil and pine nuts but we love to use cilantro and pecans to make a bit different version.

Cilantro

Start with 2 cups of cilantro.  We chop the longer stems off but since they are going through the chopper, no point in chopping up the leaves themselves.  Set aside.

This is 1/2 cup of pecans, minced in the container of our stick blender.  You can use a food processor or blender whatever you have on hand.

Add the cilantro and whizz it around again until it is well mixed.

Next get some olive oil and have it on standby. You might not use all of it but about 1/3 to 1/2 cup should be enough. Drizzle in the olive oil in a steady stream.  Starting with the smaller amount first whiz it all around until thick but loose.  If it is too thick, add a bit more of the olive oil as this will thin it out.

I missed a photo but drop in a garlic clove or two (optional) and lastly, after the olive oil, add in 1/3 cup grated Parmesan cheese. You shouldn't need salt since the cheese is salty but you could add other seasonings, red pepper flakes for example, for some heat.  Quickly whiz this all around one last time until mixed and that's all there is to it. 

Now what to do with it?  For this meal, we took a few spoonfuls, put it into some freshly boiled pasta and stirred it all together.

Cilantro and pecan pesto with pasta

Sure it's a bit odd to see green pasta but we served it as a side dish to a pork roast and wow was is ever good!  We were hooked. 

Ingredients:

• 1/3 cup grated Parmesan cheese
• 1/2 cup pecans
• 2 cups gently packed cilantro
• 1/3 to 1/2 cup olive oil
• 1 to 2 garlic cloves (depending on taste)

For step by step, see photos above...

Enjoy!