Tuesday, June 2, 2009

Cilantro Pesto

This is a great variation that uses walnuts. Wonderful on broiled fish and chicken and you get a serving of walnuts, garlic and olive oil.

1 cup extra-virgin olive oil
1/2 cup walnuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1 tablespoon chopped seeded jalapeƱo chile
1 small garlic clove, peeled
1 teaspoon (scant) coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice

Puree all ingredients except for the lime juice in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

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