Hope everyone had a great weekend.
Today I want to close our discussion on pesto with a variation on tradition: cilantro pesto. Last summer, the Los Angeles Times featured a recipe using this fun twist on a favorite staple.
Here you go, try it over pasta or get creative!
Cilantro pesto
1/2 cup unfiltered olive oil
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 large bunch cilantro
2 cloves garlic minced
1/8 cup pine nuts
In a blender, combine the oil, vinegar and nutritional yeast and blend well. (Of course, as we know, if you have a marble mortar use it instead of the blender!) Add the cilantro and garlic and blend as needed for desired thickness and texture. Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. (Los Angeles Times, Food, June 10, 2009)
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
1 large bunch cilantro
2 cloves garlic minced
1/8 cup pine nuts
In a blender, combine the oil, vinegar and nutritional yeast and blend well. (Of course, as we know, if you have a marble mortar use it instead of the blender!) Add the cilantro and garlic and blend as needed for desired thickness and texture. Add the pine nuts and blend quickly to coarsely chop, giving the pesto a thicker texture. Makes about 1 cup pesto. (Los Angeles Times, Food, June 10, 2009)
Post a comment and let me know what you think.
Enjoy!
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