Sunday, January 16, 2011

Cilantro-Jalapeno Pesto

The first recipe today is going on the second recipe I'm about to post. I love pesto, so I decided to make a Spanish/Mexican pesto. I'm going to put it on a Spanish Steak Sandwich, but you could easily put it on some toast or even marinate some protein in it. It's really similar to a chimichurri. Enjoy :)

Cilantro-Jalapeno Pesto & Cilantro-Jalapeno Pesto-Mayo
For the Pesto:
1 Bunch of Cilantro
3T Pine Nuts
3T Garlic, Chopped
1T Lime Juice
1t Lime Zest, Grated
½ Jalapeno, Diced
¼C Parmesan, Grated
¼C Olive Oil
¼C Mayo, Optional 

1. Combine all ingredients, except olive oil, in a food processor and blend until it's a coarse mixture. Slowly drizzle in the oil until it becomes smooth and creamy. 
2. Keep in the refrigerator for up to 2 weeks. 
3. If making the pesto-mayo, blend together the mayo and the pesto until well incorporated. 

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