The Pioneer Woman Tasty Kitchen
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Cilantro/Coriander Pesto

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

It is an excellent twist to the traditional basil pesto and so good on everything (well, almost everything!). If you like cilantro, you must try this. Freezes beautifully so you can make a big batch.

Ingredients

  • ½ cups Pine Nuts/walnuts
  • ½ cups Parmesan Cheese, Grated
  • 3 cloves Garlic, Smashed
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Cracked Black Pepper
  • 1 Tablespoon Fresh Lemon Juice Or White Wine Vinegar
  • 1 bunch Fresh Cilantro/coriander, Chopped
  • ½ cups Extra Virgin Olive Oil

Preparation

Lightly toast the nuts if you like (I didn’t). Add everything into a food processor with half the olive oil. Give it a couple of quick turns. Keep it turned on while adding the rest of the oil in a thin stream. Make a smooth paste. Keeps well in the fridge for at least 2–3 weeks. If you only want a small amount, store the rest of it in the freezer right away.

If you are freezing, put it in a Ziploc bag and roll it into a disc, removing as much air as possible. Then seal the bag and pop it into the freezer. You can then take it out and break just the right sized piece when you need it.

2 Comments

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[email protected] on 4.17.2011

This works on sandwiches, pasta, anything. you can also mix it with mayo or plain green yogurt to make a dip.

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CobaltCup on 4.11.2011

Oh I am going to try this!! What do you put it on? Sandwiches? Pasta?

One Review

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stacielynn on 5.21.2011

Made this and used over chicken. Added a seeded jalepeno and 1/2 a red onion. Very fresh!

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