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Cilantro Pesto Recipe

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This recipe for Cilantro Pesto is from St.Marks Church of Grace, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
one bunch cilantro
2-3 cloves garlic
1/4 cup extra virgin olive oil
1/4 cup chopped green onion
juice of 1 lemon
1 tsp.lemon zest
salt and pepper to taste
Directions:
Directions:
Using a food processor or blender, process garlic. Add 1/3 to 1/2 of cilantro at a time until it is chopped uniformly small. Remove from blender or processor and place in mixing bowl. Add olive oil, onion, lemon juice and zest and blend with a fork. Season to taste with salt and pepper. Toss in warm pasta and serve immediately.

Variations on Pesto: Basil is traditionally used, but not readily available. Grow your own or purchase enough to make a cup when processed. Mix with the rest of ingredients and add to warm pasta.

Variations of Pasta: In addition to traditional wheat pasta, rice, buckwheat, mung and yam noodles are regular offerings in Asian grocery stores. Some non-wheat noodles are available in regular and Health Food grocery stores as well.

Pesto can be tossed with any shredded lightly steamed vegetables of mild flavor. This includes carrots, squash such as pumpkin or spaghetti squash( already in strings- serve in halves), jicama or mild Asian radishes such as daikon, etc.

 

 

 

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