Texas PestoPosted: January 20, 2011
I absolutely adore cilantro and always welcome ways to use even more of it. Years ago I had a cilantro-pecan pesto at a Central Market in Austin, Texas and was hooked. This recipe is very similar to the pesto I had in Texas.
This Texas Pesto is versatile. I used some to make pizzas (pesto instead of tomato sauce) topped with mozzarella, onions, red bell pepper, black olives, and artichoke hearts…..they were delicious. The pesto is also great as a dip with tortilla chips. My friend, Donna mixes a few tablespoons in with rice for a pretty and delicious side dish.
2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper (I used a whole chile)
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil
Prepare the pesto by combining all of the ingredients in a food processor until smooth.