Cilantro Pesto

I don’t know about you, but I like to eat my pasta (not including the short pasta) with a fork and spoon. No knife. I like wrapping up the pasta around the fork and getting one big satisfying bite! This cilantro pesto is a burst of surprises! It’s surprisingly good, has a great hint-o-mint but I want to be honest with you: I like the basil or arugula or versions better. That being said, James said he would be happy to eat cilantro pesto for the foreseeable future.

Source: My Tasty Curry
1/4 cup mint leaves
2 Cups fresh cilantro
1 oz. Parmesan cheese
3-6 T. extra virgin olive oil
1/4 cup walnuts
1/4 tsp. salt
dash of red pepper flakes (optional)

1. Put all the ingredients except olive oil in a food processor and process it.
2. Scrape the sides down and drizzle olive oil, pulse the machine till all the oil is well incorporated and creates smooth paste
3. Spoon it out in a jar and use as needed. Note: I’ve found that if I add pesto to cooked pasta, it cools down the pasta. Keep the pesto warm by heating it up a bit in the microwave before mixing it with the pasta.


2 Comments Add yours

  1. Jen D says:

    I’m definitely trying this– I adore all things pesto AND all things cilantro, so this is a slam dunk. I’ve made mint pesto before, which turned out great, but I’m guessing that this is even better!

    1. Emily says:

      Then this will be perfect for you! Enjoy!

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