Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Cilantro-Pecan Pesto

From the Matthew Amster-Burton collection

Yield

1 cup

Introduction

This is totally delicious, which leads me to believe you can substitute like crazy and it will still be good. Walnuts for pecans, a dried chile de arbol for the fresh serrano, cider vinegar for lemon juice, coriander for cumin, whatever you like. Serve on pasta, bruschetta, or a quesadilla.

Ingredients

	1	cup chopped fresh cilantro, loosely packed
	2	cloves garlic
	1	serrano chile, stem removed, seeded if desired
	½	cup toasted pecans
	2	tsp. lemon juice
	1	tsp. kosher salt
	¼	tsp. freshly ground black pepper
	¼	tsp. ground cumin
	2	Tbsp. corn or canola oil

Steps

Place all the ingredients in a blender or food processor and blend until smooth.

Notes

If you like, add 1/4 to 1/2 cup freshly ground Parmesan to the pesto. It’ll melt nicely when added to hot pasta or tortillas.

Read more about storing fresh herbs in Matthew Amster-Burton’s Unexplained Bacon column.

This content is from the Matthew Amster-Burton collection.

Day of Honey

Taqlieh (Cilantro-Garlic Paste)

Ellen Kanner

Turkish Millet with Garden-Fresh Greens

Culinate Kitchen

Mint Pesto

Essentials of Classic Italian Cooking

Pesto

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.