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Cilantro And Peanut Pesto

Courses: Sauces

Recipe Ingredients

2 tablespoons 30mlSoftened butter
1/2 cup 118mlRoasted unsalted peanuts
1/2 cup 8g / 0.3ozCilantro leaves - (loosely packed)
1   Garlic clove - crushed
1/2   Jalapeño pepper - seeded, deveined
2 1/2 tablespoons 37mlFresh lime juice
3/4 cup 177mlPeanut oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 49g / 1.7ozFreshly-grated Parmigiano-Reggiano

Recipe Instructions

Puree butter and peanuts in food processor, scraping down sides. Add cilantro, garlic, jalapeño and lime juice and puree. While machine is running, slowly add oil. Add salt, pepper and cheese, if using. Serve over pasta.

This recipe yields 1 1/2 cups.

The Los Angeles Times, 10-19-2003


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