Friday, May 31, 2013

Cilantro Recipes - Mexican Pesto

In honor of our first week of baby cut cilantro leaves fresh from the garden and abundant cilantro transplants for those who want to grow their own.

Cilantro is our herb of the week and we are featuring some of our favorite recipes.

Mexican Pesto

Normally pesto is made from Basil, but cilantro makes an excellent green pesto in south of the border style.


- 1/4 cup pepitas, hulled pumpkin seeds (you can also use walnuts or pine nuts)
- 1/2 bag of baby cilantro (Petersen's)
- 2 to 4 cloves of garlic or a tablespoon of garlic powder, one shallot can also be used (Petersen's)
- 1 cipotle pepper, seeded (reconstitute pepper by steeping in hot water for 15 minutes, drain)
   You can also use a fresh jalapeno or serrano when they are in season. (Petersen's)
- 1/2 teaspoon salt
- 6 tablespoons oliv oil
- Optional: 1/4 cup grated goat cheese, or Parmesan cheese (various market vendors)

Put nuts or seed in a food processor or blender; process until coarsely chopped (pulse). Add cilantro, garlic, chipotle, salt and oil. Process until smooth, at cheese (optional).  Add to meat, orzo pasta, rice or enjoy with your favorite bread as a bruschette.

No comments:

Post a Comment