Cilantro Pesto... Warning:This may be a bit different.
Pesto, traditionally done with basil. But, I had a bunch too much of cilantro sitting around. I had some cilantro ready to be picked in the garden, so I didn't want it to go to waste, Now, that would be a shame. I thought why not make a pesto! It freezes very well and I could use it later for all sorts of recipes. We know it goes well with pasta. But, I love to use it in other recipes to bring in a ton of flavor.I love to take a tablespoon and mix it in some cucumber yoghurt sauce. It is great served with grilled meats. I love to use it as an addition to marinades.You can add a bit to a salad dressing. It is a rather quick recipe to make and have around. I didn't have any pine nuts, so I used what I had...pecans. Feel free to add pine nuts/almonds. Also, if you don't care for the cilantro, stick to the original ingredient....just use basil (you might be better off:).
Note: if you don't like to use the food processor for this, just chop by hand.
You will need: feel free to adjust amounts to your liking
1 bunch cilantro
1 large garlic clove,sliced
1/3 cup Parmesan cheese, grated
1/2 cup pecans
1 tsp kosher salt
1/2 cup olive oil
Do not put in the oil yet, set it aside. Process till nicely blended and pureed...oh, I don't know, maybe about 1 minute or so. Stop and check the consistency. Making sure all the nuts and garlic have been minced You will see that the ingredients have formed a coarse paste. Don't overdo it though.
Place in small containers(or ice cube trays)and freeze. You can use it with pasta, as an addition to a marinade, mix it in some sour cream and use as a dip , etc.