Ingredients
- 1 bunch fresh cilantro, stems removed
- 1/8 cup toasted pine nuts
- 1/2 medium red onion
- 1/4 teaspoon sea salt
- 1/4 teaspoon spicy paprika (I use South American Paprika)
- 1/4 cup olive oil
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Fresh Cilantro Pesto
Time: 15 minutes prep, 5 minutes cook
Servings: 6
Directions
- In a food processor, pulse cilantro, pine nuts, red onion, salt and paprika. Once blended, with motor running, slowly add olive oil. Blend until smooth.
- For salad dressing, with motor running add white wine vinegar to desired taste and thickness.
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Summary
Since most of my recipes use only a few sprigs of cilantro, I decided to make a pesto using the rest of the bunch. You can use this sauce on fish, chicken or try it on a pizza or in a taco! Add a little white wine vinegar to make a delicious salad dressing too!
Reviews
Comments
September 23, 2008Hi Nancy!
I added vinegar to the leftover pesto and used it on salads. It kept in the refrigerator for a week. Let me know what you think. Enjoy!
September 23, 2008I've never tried a cilantro pesto before...but I love Cilantro almost as much as Basil...so I'll definitely give it a try! Does it keep very long?
