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.