Guest guest Posted February 26, 2008 Report Share Posted February 26, 2008 @@@@@ Spicy Cilantro Pesto 1 cup cilantro leaves and small sprigs 1/2 cup flat-leaf parsley leaves and small sprigs 1 garlic clove, chopped One 1-inch piece of fresh ginger, peeled and finely chopped 1/2 large jalapeño, seeded and chopped 1/2 cup vegetable oil Salt In a blender, combine the cilantro, parsley, garlic, ginger and jalapeño; blend until minced. With the machine on, gradually add the oil in a steady stream and puree. Scrape the pesto into a bowl and season with salt. MAKE AHEAD The pesto can be refrigerated for up to 3 days. Bring to room temperature before serving. MAKES 2/3 CUP TOTAL TIME: 15 MIN Author: by Troy MacLarty Source: What's Eating Portland's Food Provocateur? Food & Wine, Jan 2006 Formatted by Chupa Babi: 02.25.08 This fresh pesto was inspired by the Moroccan spice-and-herb vinaigrette charmoula. MacLarty also uses it as a spread for toast and as a sauce for pasta. ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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