Sunday, July 17, 2011
A summertime favorite...equally delicious when mixed into a bowl of pasta, slathered on some grilled veggies, or thinned with water/oil/vinegar and drizzled on a garden salad. This recipe is straight out of Mama Steinhauser's repertoire...
2 C packed cilantro (thin stems are ok)
1 clove garlic, squashed or finely grated
1/2 tsp salt
1/2 C olive oil/canola oil/peanut oil
4 TBS unsalted peanuts
In the bowl of a food processor, combine your cilantro, garlic, salt, about half of the oil, and about half of the peanuts. Turn the food processor on and let it run until well blended, slowly drizzling in the rest of the oil as you go. Scrape down the sides of the bowl and run the food processor for another couple of seconds. Add in the remainder of the peanuts and pulse 7-10 times or until the peanuts are broken up a bit.
One batch will make about a cup of pesto. It will last in the fridge for a week or so but if you plan to store it longer it keeps great in the freezer! Just pour it into an 8 oz mason jar, stir it and tap it a bit on the counter to get out any air bubbles, top it off with about a 1/2 tsp of olive oil (to keep the color from changing) and pop it in the freezer. Thaw it in the fridge the day before you plan to use it.