Cilantro-Pecan Pesto

From the Matthew Amster-Burton collection

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

Steps

1. 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.