Cilantro Pesto with garlic, Parmesan, walnuts, olive oil, mint, chives, lime rind and juice in an olive oil base.
2 cloves garlic, peeled and roughly chopped
3 tablespoons grated Parmesan cheese
1/4 cup fresh shelled walnuts
1 red chili, halved, with stem and seeds removed
1/4 cup extra virgin olive oil
2 cups cilantro
1/2 cup mint
1/2 cup chives
Grated rind of 1 lime
Juice of 1/2 lime
Salt and freshly ground black pepper to taste
Put the garlic, Parmesan, walnuts, chili and 1 tablespoon of the olive oil in a food processor and whiz to a paste. With the motor still running, drizzle in the remaining olive oil until the desired consistency is reached.
Add the herbs, lime rind and juice to the food processor and blitz to combine but do not whiz to completely puree the herbs. Add salt and pepper to taste.
Transfer to a jar or airtight container and cover with a thin layer of oil. Seal and refrigerate for up to 2 weeks.
Recipe makes 1 cup.
You may also like...
Share This Page