Tuesday, May 14, 2013

Cilantro Lime Pesto

Cilantro is going bad! What uses up lots of fresh herbs? Why pesto of course! This recipe is from The Washington Post and is a great starting point pesto ideas. The recipe below omits any cheese and the arugula, but I think they would both be great additions for next time I attempt this recipe.

How do you serve pesto? 
Pasta: One night we served it over this new quinoa pasta we wanted to try. The pasta was good and tasted like regular pasta, but when I read the ingredients label it didn't really seem much better than regular pasta. But I didn't look to far into it - it tasted yummy! Add about 1/2 cup for 1 lb of quinoa pasta. 
Rice: Another night we served it combined with left over white rice. Heat rice in a skillet over medium with a little olive oil (1 tbsp) and some water (2 tbsp). Once rice is softened and back to its sticky consistency, add the pesto and stir until pesto is mixed in and rice is hot. The rice was served with homemade tortillas and salsa poached chicken.

You may be wondering about the paprika, I included it but I didn't really taste it. Next time I would add more or omit it to see if I notice a difference.


Pasta with Pesto

Cilantro Lime Rice
Cilantro PestoMakes about 1 cup

1/3 cup walnuts
2 cloves garlic, to taste
1 large bunch cilantro, roots and larger stems trimmed, washed and thoroughly dried
Squeeze of ½ lime
¼-1/2 cup olive oil
Salt and pepper to taste
 ¼ teaspoon smoked paprika

Place nuts and garlic in the bowl of a food processor and process until finely chopped. Add cilantro and lime, and pulverize. Add oil, going gradually; stop machine and taste for herb/oil ratio. Add more if it feels “dry.”

Scrape down sides of bowl as needed, and transfer pesto to a small mixing bowl. Season with salt, pepper and smoked paprika, if using.

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