I love cilantro and will often purchase a bunch to add to my Latin American dishes. I find a few of the green leaves add tremendous amount of flavour to any dish. Unfortunately in a household of two I find it challenging to use up all my cilantro before it wilts and turns brown. To eliminate my waste I have found some excellent recipes and techniques to store my cilantro. This cilantro pesto is one of those versatile recipes.
Ingredients:2 cups cilantro 1-2 tablespoons roasted pine nuts 1 clove of garlic 1 1/2 tablespoon olive oil 1/4 grated parmesan cheese 1/2 teaspoon salt
Servings: 1 -2
1. In a skillet at medium- low heat roast the pine nuts, stirring occasionally, until they are golden brown. This usually takes 3 to 4 minutes. Don’t skip this step, roasting the pine nuts will increase the flavour of the pesto.
2. In a food processor or small blender pulse or blend the cilantro, pine nuts, garlic, salt, olive oil, and parmesan cheese.
This cilantro pesto is great on sandwiches, pasta and even pizza instead of the standard tomato sauce.
Source: my own creation