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