|
Mixed Nut, Seed, Soy Bean, and Cilantro Pesto |
| Preparation Time: 12-14 minutes |
| Ingredients (seasons 6 to 8 servings of pasta) |
1 1/2 cup |
Fresh cilantro including stem |
1/4 cup |
Basil and mint leaves in equal amounts |
175 gr. (6 oz.) |
Parmigiano Reggiano cheese cut into 1/4" chunks |
2 Tbs. |
Sunflower seeds |
2 Tbs. |
Toasted soy beans. |
3 Tbs. |
Mixed nuts, including walnuts, cashews, almonds, macadamias, Brazil nuts. |
1 |
Clove garlic (optional) |
5 Tbs. |
Extra virgin olive oil (EVOO) |
1 Tbs. |
Coarse sea salt |
| Preparation |
• |
In a food processor, pulse nuts and seeds until thoroughly ground and set apart. |
• |
Pulse cheese until thoroughly ground and set apart. |
• |
Pulse garlic until thoroughly ground. |
• |
Add cilantro, basil, and mint and pulse until thoroughly ground. |
• |
Add nuts, cheese, olive oil, and salt, then pulse to mix thoroughly. |
|
| Comments |
• |
I like my pesto nutty and cheesey, so I am a little abundant with their proportions. This variation with cilantro is more delicate, less pungent than the traditional basil with pine nut pesto. |
• |
If you do not use the pesto right away, take what is leftover, store in a jar and cover with a thin layer of EVOO. |
• |
In addition to being used as a seasoning for pasta, as it is used traditionally in Italy, pesto may be spread on whole wheat toast triangles, or crackers as hors d'hoeuvres or healthful snack. |
• |
Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food. |
• |
It is important to sterilize the long-term storage jars with boiling water and put them in a warm oven to dry, or wash them in a dishwasher before using them. |
YOU ARE HERE >>
