Thursday, September 10, 2009
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese (to make vegan leave out cheese...can put in more nuts)
1/2 teaspoon cayenne pepper
1/2 cup walnuts
salt to taste
1/2 cup olive oil
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss. Can also add a small (mild) chile)
*also works very well as a spread with pita, bolani, or chips
*also can reduce amount of olive oil and substitute in more walnuts.