| CILANTRO PESTO |
From How to Cook Everything Vegetarian, by Mark Bittman
2 cups loosely packed fresh cilantro leaves
Salt
1 clove garlic
3 Tbsp. neutral oil, like corn or grapeseed
1 Tbsp. freshly squeezed lime juice
Combine the cilantro with a pinch of salt, the garlic, and the oil in a
food processor or blender. Process, stopping to scrape down the sides
of the container if necessary. Add the lime juice and blend for a
second; add a little water if necessary to thin the mixture, then puree.
Taste and adjust the seasoning, then serve or cover and refrigerate for
up to a couple of days, or freeze.
2 cups loosely packed fresh cilantro leaves
Salt
1 clove garlic
3 Tbsp. neutral oil, like corn or grapeseed
1 Tbsp. freshly squeezed lime juice
Combine the cilantro with a pinch of salt, the garlic, and the oil in a
food processor or blender. Process, stopping to scrape down the sides
of the container if necessary. Add the lime juice and blend for a
second; add a little water if necessary to thin the mixture, then puree.
Taste and adjust the seasoning, then serve or cover and refrigerate for
up to a couple of days, or freeze.
