Cilantro Pesto

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Preparation info
  • Makes about

    1 cup

    • Difficulty

      Easy

Appears in
Cooking One on One

By John Ash

Published 2004

  • About

This pesto uses ingredients from the Mexican larder. I’ve cut back on the oil and substituted a little stock to reduce the fat and make the mixture easier to puree.

Ingredients

  • 3 cups packed fresh cilantro leaves
  • 1 tablespoon chopped poached or roasted garlic

Method

Drop the Cilantro into a pot of boiling water for 5 to 10 seconds. Immediately drain and plunge into a bowl of ice water to stop the cooking and set the color. Drain well, pat dry, and chop coarsely. Transfer to a food processor or blender and add the garlic, pepitas, cheese, chile, tomatillos, and olive oil. Process in short bursts until combined but not completely smooth. Add the stock a bit