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Cilantro Pesto
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    Cilantro Pesto

  • 1-2 cups of cilantro leaves (stems are OK, too), packed
  • 2 Tbs grated Parmesan cheese
  • 2 cloves garlic
  • 6 Tbs chicken broth (water, if the broth isn't handy)
  • 1 Tbs extra-virgin olive oil
  • Sour cream - regular, lowfat, or nofat is fine. Use enough so that the pesto is the desired soupiness. We use this pesto on pasta and I like it a bit runny. Start with 1/2 cup and go from there.
  • Salt and pepper to taste
  • Chiles, too! (your call - see below)
  • The process...
    Roughly cut up the cilantro and pack into a measuring cup. I don't spend any time separating the leaves from the stems, I just chop it all up. Don't put it in the processor quite yet. Peel the garlic and chop it up in a food processor until it's finely chopped. Add the cilantro and the Parmesan and chop these until everything seems stuck to the sides and won't chop anymore. Trying to chop the leaves after adding the liquid seems to result in leaves that won't chop as finely. Now add the chicken broth and the oil and go at it again. As the processor is working, drop the sour cream in from above until you get the consistency that you like. Salt and pepper to taste.

    Want to put some chiles in? If they're fresh, I'd suggest chopping them up with the garlic. If they are in powdered form, I'd put it in after the sour cream, and if they are in rehydrated form, maybe cut back on the amounts of broth or water until you have a handle on the runniness. You get the picture.

    This pesto doesn't freeze well because the sour cream gets watery, but it will keep in the fridge for several days. Enjoy!

    From:Tom Scheper
    Posted By:
    Post Date: Sun, 13 Jul 1997

    *BACK TO PASTA*







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