The Pioneer Woman Tasty Kitchen
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Cilantro Pesto

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Level: Easy

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Description

This pesto packs big flavor in every bite. Use it as a dip for chips, spoon it over pasta, use it in place of sauce on pizza, in tacos, fajitas, or anywhere else you want a big punch of cilantro flavor.

Ingredients

  • 1 whole Bunch Fresh Cilantro, Washed
  • 2 cloves Garlic, Smashed And Peeled
  • ⅓ cups Grated Cotija Cheese
  • ½ cups Roasted, Salted, Shelled Pistachios
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Fresh Black Pepper
  • ½ cups Light Olive Oil

Preparation

Tear or cut the stems off the bottom of the bunch of cilantro and throw the ends away. Throw the leafy tops into the bowl of a food processor. Don’t worry about the stems at the top.

Add the garlic, cheese, pistachios, salt, pepper and ¼ cup of the olive oil into the bowl of the food processor. Turn it on and process, adding the extra 1/4 cup of olive oil as needed until you have a smooth pesto.

Store leftovers in an airtight container in the refrigerator.

Cotija is like the Mexican version of Parmesan. If you can’t find it, just substitute Parmesan.

One Comment

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Profile photo of Dax Phillips

Dax Phillips on 8.1.2013

Funny, I just made a cilantro pesto last week and used it on grilled shrimp. Love that stuff!

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