Sunday, July 17, 2011

Cilantro Pesto

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.


Anniebp40 said...

every bit as good as basil pesto...especially if you like Thai flavors, ie Pad Thai!

Laurel said...

tonight i used a couple spoonfuls of the pesto mixed with a good TBSP of peanut butter, hot water, and some extra garlic and we spread it on grilled good!!!

Lisa said...

this looks delicious!

also, Lu, how do you get your tofu to not stick to the grill? I slathered mine with canola oil but still no luck :(.

Laurel said...

hmm...well, sometimes ours does stick a bit. but when i think about the times it sticks the least it's when i've been good about pressing out most of the water from the tofu. then once the grill heats up we scrub it quickly with a steel brush to get off any of the crusty yuckies from the last use. i usually brush a little olive oil onto the tofu. also, i just got a cool little pump/spray bottle for oil which we filled and used directly on the grill the last time we grilled. it worked pretty well...