Cilantro Pesto

It had been a long time that I had been hoping to make a batch of this awesome cilantro pesto that my dear friend Nancy has been gifting me with for years. It finally happened.

I had an early harvest of cilantro this year that had self-seeded from last year’s late Fall crop. This, together with an abundance of parsley that had overwintered well thanks to our mild winter, I had the makings of cilantro pesto.

This recipe would be amenable to swapping out some of the parsley for other spring greens. If you are using strong tasting greens such as purple dead nettle, or dandelion greens go easy or the flavour may be overpowering.

Cilantro is a great herb to use as a pesto. So many delicious recipes feature cilantro, but not everyone loves cilantro. Cilantro pesto is the answer. You can make the main dish without the cilantro and serve this pesto alongside. I highly recommend it if you have a family member averse to its peculiar flavour. It’s a win win for everyone.

While some recipes for cilantro pesto include ginger, this one does not, which means it tastes just a good in a Mexican Pumpkin Soup as it does in an Asian Coconut Curry.

NANCY’S CILANTRO PESTO

The proportion of herbs to other ingredients makes this version quite rich. If you want something a bit lighter and more refreshing, double up on the herbs and perhaps increase the lime according to your taste buds.

1 cup cilantro

1 cup parsley

1/3 cup almonds - ground in a coffee grinder

2 cloves garlic finely minced

2 tablespoons lime juice

1/4 cup olive oil

salt and pepper to taste

Optional: one small fresh chili

1. Finely chop the herbs, or blend in a food processor.

2. Add the remaining ingredients and blend in a food processor.

3. Adjust seasonings to taste and enjoy dolloped on your favourite curry, or alongside a bowlful of hummus.