Cilantro Pesto
This pesto really dresses up roasted fish fillets or broiled chicken breasts. It makes a delicious spread for wraps or sandwiches, and can also be used as a dip with pita chips. Mix it with an equal amount of soft goat cheese and it becomes a popular dinner party appetizer.
For a special dinner, use pistachio nuts instead of walnuts. The cardamom is optional but truly enhances the aromatic flavor making each bite a delight to the senses.
[su_expanding_quote alignment=”right” source_author=”Margaret Wittenberg” source_title=”The Essential Good Food Guide” affiliate_link=”c” full_quote=”Cilantro is a good source of vitamin K. About 1/4 cup of cilantro has 16 percent of the daily intake of vitamin K for an adult. Your body stores the vitamin K you ingest in fatty tissue for times of need. The nutrient is essential for blood coagulation, necessary when you cut yourself. Along with calcium and other nutrients, vitamin K also promotes healthy bones. It also has antibacterial properties.” short_quote=”Cilantro is a good source of vitamin K.”] [su_expanding_quote alignment=”left” source_author=”Joe Fuhrman, M.D.” source_title=”Super Immunity: The Essential Guide for Boosting your Body’s Defenses to Live Longer, Stronger and Disease Free” affiliate_link=”c” full_quote=”Walnuts have served medicinal purposes for millennia. Modern science confirms nuts actually prevent and reverse disease; hundreds of medicinal studies demonstrate nuts dramatically extend life and protect against disease.*Walnuts are one of the only plant foods that contains appreciable amounts of omega-3 fatty acid (omega 3 helps increase immunity, reduce inflammation and risk of cardiovascular disease. They also high in phytochemicals which given them high amounts of antioxidants” short_quote=”Walnuts have served medicinal purposes for millennia.”]
Variations
- Can use almonds, pecans, pistachio instead of walnuts
- Can use parsley, kale, spinach, arugula instead of cilantro
Ingredients
- 1 cup walnuts raw
- 2 cups cilantro chopped
- 2 tablespoons lemon juice fresh, divided
- 2 garlic clove, minced
- 1 teaspoon cardamom ground, *optional
- 3/4 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 3 - 4 tablepsoons water
Adjust servings:
Units:
Instructions
- Toast the walnuts over medium heat in a saucepan for about 5 minutes. Cool.
- Put 1/2 cup olive oil, lemon juice, garlic, cardamom and salt in food processor or blender.
- Trim ends off cilantro tips and chop coarsely. Place half of cilantro leaves in processor. Using on/off turns, process until smooth. If too chunky, add 2 tablespoons of water.
- Add remaining cilantro and process until smooth.
- Season with pepper.
Recipe Notes
Recipe adapted from Epicurious: Chicken breasts with Pistachio cilantro Pesto
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