Today’s recipe is super simple but very tasty. Pesto. Parsley & Cilantro Pesto, to be precise.
I make this pesto more often than traditional pesto, because it’s less expensive and fresh parsley and cilantro are usually available at the grocery store. A traditional pesto uses a combination of fresh basil, garlic, olive oil, pine nuts and cheese. Basil and pine-nuts can both be expensive ingredients, so with this in mind, I created what I affectionately call, cheap pesto. But trust me, this doesn’t taste cheap. It’s FULL of flavor. The combination of lemon, garlic and fresh herbs are divine. I hope you enjoy!
Parsley & Cilantro Pesto
by Laura Friendly
Start to Finish: 10 minutes
makes: about 1 cup
- 1 extra large bunch flat leaf parsley, washed and stems removed
- 1 extra large bunch cilantro, washed and stems removed
- juice of 1 lemon (3 to 4 tbsp)
- 2 garlic cloves, smashed (or 5 to 6 roasted garlic cloves)
- dash of red pepper flakes
- ¼ cup olive oil
- salt & pepper to taste
Combine parsley, cilantro, lemon juice, garlic and red pepper flakes in a food processor, and pulse until the ingredients are finely chopped. With the machine running, slowly add the olive oil in a steady stream, until it become a smooth paste. Season with salt and pepper to taste. note: if the mixture seems too thick, continue to add olive oil, until it gets to your desired consistency
Toss with warm pasta and dive in!
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!