Ginger-Cilantro Pesto

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Ginger-Cilantro Pesto

1 cup chopped fresh cilantro

1/2 cup chopped green onions

1/3 cup salted roasted macadamia nuts

1/4 cup chopped peeled fresh ginger

1/4 teaspoon cayenne pepper

6 tablespoons vegetable oil

Salt and freshly ground black pepper to taste

 

 

 

 

Combine first 5 ingredients in food processor. Blend

until nuts are finely chopped. Add 6 tablespoons oil

and process until well blended. Season with salt and

pepper. (Can be made 1 day ahead. Cover; chill. Bring

to room temperature before using.)

 

Yield: 4 servings

 

Author: Holland America Line

Source: Cruise Gourmet Magazine

Formatted by Chupa Babi in MC: 05.21.06

 

ChupaNote: used 1 teaspoon red pepper flakes instead

of 1/4 t. cayenne.

 

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