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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Pestos
Recipe: Cilantro Pesto

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Cilantro Pesto
This intensely flavored cilantro pesto is fantastic on fish, eggs, and
poultry. 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

2 cups of cilantro leaves (1 bunch)
1/4 cup pine nuts, or blanched almonds
1 clove garlic, chopped
1 small shallot, chopped
1/4 cup olive oil
1/4 cup vegetable stock or white wine* (see note)

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.

By Jen Hoy. Found at About.com: Whole Foods Cooking