Saturday, April 26, 2008

Cilantro and Walnut Pesto

Many people have a misconception that "Pesto" can only be made with Basil. But actually, the name pesto comes from the same Latin root of "pestle," which means a sauce made by crushing a few key ingredients together. Basil, parmesan and pine nuts have been primary for the basic italian Basil Pesto, but lately, parsely and cilantro have become favored alternatives to the traditional recipe. I used cilantro, sweet-corn, parmesan cheese and walnuts for my Cilantro-Walnut Pesto, and added some jalapenos for the spicy kick. This pesto has a smooth texture, and serves to be a great dipping sauce with chips or any other finger food.

1 and 1/2 cup fresh cilantro - washed and chopped
1/4 cup sweet corn kernels
1/3 cup walnuts
1/2 cup parmesan cheese
6-8 tbsp olive oil
2-3 jalapeno rings (or serrano chillies, adjust to spice level)
1 tbsp lime juice
salt - to taste

Take half of the cilantro and the sweet corn kernels and grind in a mixer with 2 tbsp oil. When properly blended, add the remaining ingredients and pulse. With the food processor running, slowly keep adding olive oil as you blend to form a smooth paste. It should resemble a smooth dipping sauce as shown in the picture.

You can refriferate this Cilantro-Walnut pesto and preserve for upto a week. For longer use, freeze it and store. Thaw to room temperature before using. Serve with your favorite veggie platters of finger food! We enjoyed ours with some gluten-free savoury pancakes!

I'm sending this to Anh who's hosting this week's edition of Kalyn's WHB event.

Similar Recipes:
Cilantro and Cucumber Dip
Roasted Tomato & Peanut Sauce

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