Friday, July 08, 2011

Cilantro Pesto

Cilantro ranks high on my favorite herbs. The problem is it does not last long fresh. You can eat Cilantro fresh by adding it to a salad. It is also a key ingredient for making Guacamole. I recently found a recipe for Cilantro Pesto.  All the ingredients sounded delicious and I was not disappointed.  The recipe is a little bit of work since it involves roasting, and removing all the leaves from the Cilantro bunch is time consuming.  One Cilantro bunch will yield approximately 3/4 cup which is a small amount considering the work.  The taste however was all worth it.  I also like this recipe because it requires the use of walnuts instead of the traditional Pine nuts which are more costly.
Ingredients for Cilantro Pesto
 Begin by cutting off leaves from the stems.  This process is time consuming.  Rinse well.

 You will need two Poblano Peppers.  These are not hot and spicy like Jalapenos.

Fresh Poblano Peppers
Roast the peppers under your broiler until charred.  Turn several times until all sides have been exposed to heat.  Remove and put in a covered container. The peppers will look like this after you take them out of the broiler.

Broiled Poblano Peppers

Peel them off and chop.
Broiled Poblano Peppers
I like to eat this pesto just simple by spreading it on Chapati flat bread.
Viva el Pesto!
Put a small amount on Black Beans.
Black Beans seasoned with Pesto
Use the Cilantro Pesto to enhance the flavor of your vegetables.
To make the  Saute Corn and Zucchini.  Cook in a small amount with Olive oil.  Add about 1 teaspoon of the Cilantro Pesto  during the cooking process.  It's delicious.
Zuchinni and Corn Saute
 I really liked the Pesto in this doctored Palermo Pizza.  Spread some pesto and bake your Pizza following the instructions.

Pesto Pizza

I like to keep a small amount of the Cilantro Pesto for use during the week.  Cilantro Pesto freezes well.  Freeze in ice cube trays or a small container.

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