Cilantro-Lime Pesto

From Cook's Country | June/July 2011

Why this recipe works:

Harsh garlic can easily tip pesto’s delicate balance. We temper the burn by toasting the garlic cloves, skin on, until spotty brown. And to boost the flavor of pistachios, we flashed them in the skillet to toast as well.

Harsh garlic can easily tip pesto’s delicate balance. We temper the burn by toasting the garlic cloves, skin on, until spotty brown. And to boost the flavor of pistachios, we flashed them in the skillet to toast as well.

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Makes 3/4 cup pesto, enough for 1 pound of pasta

Use medium-sized garlic cloves. Thoroughly dry the cilantro leaves before processing them (as oil and water don't mix). You may associate pesto with pasta, but it's also good in a sandwich, on fish, or stirred into soup.

Ingredients

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