Cilantro, Pepita, Pignoli and Almond Pesto

Don't let the fancy names fool you...
Pepita = pumpkin seeds
Pignoli = pine nut
Almond = ...almond

You can use this little sauce:
- mixed with yellow split peas or garbanzo beans as a vegetarian side dish salad. To cook the dried yellow split peas bring 6 cups of water to a boil in a large saucepan, add 2 cups (rinsed) dried split yellow peas and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.
- on top of steak or chicken on a bed of butter lettuce and tomatoes as a main dish like so:

1 cup of the mixed nuts (sold at TJ's as), or just pepitas toasted (divided)
1 cup cilantro leaves and stems, well washed and lightly packed
1/3 cup Parmesan cheese, freshly grated
3 medium cloves garlic, peeled
juice of 1 medium lemon
1 serrano chile pepper, minced
2/3 cup extra-virgin olive oil

Make the cilantro pesto by blending 1/3 cup of the toasted nuts, the cilantro, Parmesan cheese, garlic, lemon juice, and chile pepper with a hand blender (food processor or standard blender) until smooth.

Continue blending as you gradually drizzle in the olive oil until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two or salt if needed.

Serves 6, adapted from

1 comment:

sueshoe said...

ooo beautiful salad picture