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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.

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