This pesto starts with cilantro, not basil.
Like pesto made with basil, this sauce is versatile; serving suggestions follow. Cilantro Pesto
Pack 2 cups fresh cilantro leaves and stems into a measuring cup; you'll need about 1/2 pound.
In a blender or food processor, grind cilantro with 1 clove garlic, 1/2 cup (about 4 oz.) grated Parmesan cheese, 1/4 cup pine nuts, and 1 teaspoon grated lime peel until very finely chopped. With motor running, add 2 to 3 tablespoons olive oil or salad oil until mixture is the consistency of a thick paste. Add salt to taste.
Use as suggested below, or cover and chill up to 4 days (stir before using), or freeze. Makes about 1-1/3 cups.
Toast. Spread thin slices of toasted French bread or Melba toast with cilantro pesto. Broil 4 inches from heat until bubbly. Serve hot as an appetizer, allowing 2 to 4 pieces per person.
Dip. Mix equal parts cilantro pesto and mayonnaise. Use as a dip for cold cooked crab, shrimp, or raw vegetables; allow 1/4 cup for each serving.
Salad dressing. Blend 6 tablespoons cilantro pesto with 1/3 cup lemon juice and 2/3 cup salad oil. Mix with salad greens, or spoon over slice fruit such as papaya or avocado. Makes 1-1/3 cups; allow 2 tablespoons for each serving.
Vegetable sauce. Blend 3 tablespoons cilantro pesto with 1/2 cup (1/4 lb.) soft butter or margarine. Serve on hot cooked vegetables such as corn on the cob, green beans, carrots, or peas. Makes 2/3 cup.
|Printer friendly Cite/link Email Feedback|
|Date:||Jul 1, 1984|
|Previous Article:||The loaf is a bread basket filled with thin sandwiches.|
|Next Article:||Hail to the breakfast chef. Long live his pancakes, omelets, granola.|
|Sunset's kitchen cabinet: readers' family favorites tested in our kitchens.|
|FREE CELEBRITY COOK BOOK FOR EVERY READER.|
|Make and freeze plenty of pesto while basil is at its best.|