“It tastes like soap,” I hear people say about cilantro …WHAT THE HELL?? I think this must be some sort of genetic oversight or something. To me, this beautiful herb is fresh and almost citrus-like. I usually have a bunch in my refrigerator to jazz up this or that. Recently, I had a bunch and had no plans for it, so pesto, I thought, let’s make pesto. Traditionally, pesto is made with basil, pine nuts, Parmesan cheese, garlic and olive oil, (check out this beautiful post from Cookie and Kate for more on that https://cookieandkate.com/2017/how-to-make-basil-pesto/). SO…..I used that as my guide and used cilantro, pepitas, queso fresco, garlic and olive oil….same ratio and components, just different flavors. This is good friends, I used part of it for a hot date dinner that looks like this….
I wasn’t sure how the grits would look with the pesto mixed in, but after a small trial, the color was gorgeous and the flavors were on point. Real simple to make…here we go..
Other ideas…stir this into mayo for a fantastic, herby aoli for sandwiches or to dip fries in (http://www.hotdatedinner.com/crispy-baked-sweet-potato-fries/)….OR use it as a marinade for chicken, chops or shrimp a few hours before the grill….OR stir into pasta or rice. This is a great way to use up cilantro or just a really delicious way to use cilantro…Print
Cilantro Pesto with Pepitas and Queso Fresco
- Prep Time: 10-15 minutes
- Total Time: 10-15 minutes
- Yield: 1 cup
2 cloves garlic, roughly chopped
1 T slivered almonds
2 T pepitas
1 1/2 cups loosley packed fresh cilantro leaves
1/2 cup loosely packed fresh parsly leaves
1/4 cup evoo
1/2 cup queso fresco, crumbled
Salt and frehsly ground pepper
In a food processor, finely chop the almonds, pepitas and garlic. Scrape down the sides of the bol. Add the ciantro and parsley adn process until finely chopped. With the motor running, slowly add the oil to create a smooth puree. Add the queso fresco and pulse until evenly incorporated. Season to taste with salt and pepper. Enjoy!!