Cilantro Pesto
Posted: Mon Jan 23, 2006 8:49 am
Cilantro Pesto
I normally serve this chilled with crackers on an appetizer table when catering and in my opinion is the tastiest use for it, but is also a good topping for grilled seafood & meats, as from which I adapted the original recipe. A seafood restaraunt I frequent serves this as a topping on seared scallops, and a basting seasoning for grilled shrimp, chicken and steaks.
1 large bunch fresh, clean Cilantro
2 large cloves fresh Garlic
1/2 cup toasted whole almonds
Goya Adobo seasoning with pepper, to taste
(or a mixture or garlic salt, onion salt and white pepper to taste)
Extra Virgin Olive Oil, as needed
Juice of 1/2 Lime or Lemon
In a food processor, pulse all ingrediants except the seasoning and olive oil until chunky, do not over process. Keep in mind in the end result, your almonds should wind up being the size of a grain of rice, and you want a textured pesto, not a smooth one.
On pulse setting also, add seasoning to taste and the olive oil as needed to achieve desired consistancy for spreading on crackers.
Chill for at least one hour when using as a cracker spread. Keeps refrigerated well for up to 5 days.
I normally serve this chilled with crackers on an appetizer table when catering and in my opinion is the tastiest use for it, but is also a good topping for grilled seafood & meats, as from which I adapted the original recipe. A seafood restaraunt I frequent serves this as a topping on seared scallops, and a basting seasoning for grilled shrimp, chicken and steaks.
1 large bunch fresh, clean Cilantro
2 large cloves fresh Garlic
1/2 cup toasted whole almonds
Goya Adobo seasoning with pepper, to taste
(or a mixture or garlic salt, onion salt and white pepper to taste)
Extra Virgin Olive Oil, as needed
Juice of 1/2 Lime or Lemon
In a food processor, pulse all ingrediants except the seasoning and olive oil until chunky, do not over process. Keep in mind in the end result, your almonds should wind up being the size of a grain of rice, and you want a textured pesto, not a smooth one.
On pulse setting also, add seasoning to taste and the olive oil as needed to achieve desired consistancy for spreading on crackers.
Chill for at least one hour when using as a cracker spread. Keeps refrigerated well for up to 5 days.