Thursday, December 21, 2006

Cilantro Pesto

An Indian take on pesto, and I like the kick the green chillies give. I started making this pesto as I would always have cilantro in the fridge, and after a week, I had to use it up or trash it. This freezes well too, I use the pesto for pastas, dips, spreads, marinades, and even in some curries.
I used this pesto for my Thanksgiving turkey breast, just put the pesto under the skin and some spice rub on the top and bake as usual.

Cilantro leaves about 2 cups I add the stems too
Almonds 2 tbsp
Garlic cloves 2
Ginger 1/2 inch
Green Chillies 2
Peppercorns 5
Salt 1/2 tsp
Olive Oil 1/3 cup

Blend cilantro, almonds, garlic, ginger, green chillies, peppercorns, and salt to taste. Drizzle olive oil while letting the blender run. If using for pasta add parmesan cheese while mixing in with the pasta.

1 comment:

Scott at Real Epicurean said...

It's great to see Pesto made with original ingredients. The use of chillies sounds fab and I would love to try this.