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Anonymous
Member since December 1969
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Cilantro Pesto Sauce

What you need: 

1 cup cilantro leaves, packed firmly
1/3 cup extra virgin olive oil
3 to 4 large garlic cloves, crushed
1/2 small habanero pepper, ribs and seeds removed, or keep seeds for more heat

What you do: 

1) Place all ingredients in food processor and pulse until everything is blended. If you want a thinner consistency, add olive oil 1 tablespoon at a time then pulse in processor again until you're satisfied.
You should use this sauce cold or room temp and it goes great over roasted potatoes, pasta, spread on toast, or drizzled over tomatoes. Make sure to refrigerate or freeze unused pesto.
Source of recipe: I wrote this.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Mmm. I added almonds and a little sea salt. Delish.

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Anonymous

Oh man...it's supposed to be 1/3 cup extra virgin olive oil, not 3/4 cup!  Sorry. 

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I make my pesto with cilantro, garlic, evo and walnut. taste jummy. Puertorrican flavor.

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