directions
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1
With the food processor running, drop in the garlic cloves and chilies; process until minced
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2
Turn off the machine and add the cilantro, parsley, pine nuts, Parmesan cheese and salt
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3
Pulse to finely chop the ingredients
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4
With the machine running again, pour in the oil and process to make a paste
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5
Use immediately or cover tightly and refrigerate for up to 5 days or freeze for up to 3 months. Yield: 1 cup SUGGESTED USE: This Southwestern version of the traditional pesto is also good tossed with hot pasta
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6
Also try it rubbed on chicken pieces (2 hours) or salmon (30 minutes) or even halibut (30 minutes).
Spicy Cilantro Pesto
ingredients
- 2 cloves garlic, peeled
- 2 serrano chilies, cut in quarters
- 1 cup fresh cilantro leaves
- 1/2 cup fresh Italian parsley
- 3 tablespoons pine nuts
- 3 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup vegetable oil