City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Cilantro Pesto
Cilantro Pesto

Cilantro Pesto

Jan/Feb 2012

This fresh pesto makes use of a whole bunch of cilantro in one go. You can also make it using flat-leaf Italian parsley, tossing in a few other fresh green herbs that need to be used. The pesto is delicious served over roasted salmon or whitefish.

1 bunch cilantro, stems and all

1/2 c. pine nuts or fresh walnuts, toasted

1/4 c. grated parmesan cheese

2 - 3 garlic cloves, crushed

salt and freshly ground black pepper

1/3 - 1/2 c. extra-virgin olive oil

Pulse everything except the olive oil to a paste in the food processor. Drizzle in the olive oil at the end. Store the pesto in the fridge for up to
a week. Makes about 1 cup.

Sauces, Dressings & Condiments