Friday, November 9, 2012

Cilantro Pesto

Served at Membership Open House Oct 23 at the historic home of Scott and Mary Crozier, this flavorful pesto is outstanding. Chef Leslie Christiansen shared her recipe since we all asked for it. Tastes & Treasures Cookbook also has a recipe for Halibut with Penne and Basil Pesto on page 89. The Basil Pesto is from historic Four Peaks Brewing Company in Tempe.


1¾-2¾ cups cilantro
¼ cup parsley
2 cloves garlic, coarsely chopped
2 Tablespoons pine nuts
¼ cup grated Parmesan cheese or Cotija cheese
3 Tablespoons lime juice
1-2 small chipotle chiles in adobo, w/o seeds (optional)
¼ cup canola oil or EVOO
S&P to taste

Place all ingredients in the bowl of a Food Processor and process until smooth. 
Season to taste with S&P.