Cilantro Pesto

Monday, September 1, 2008

I had a ton of cilantro hanging out in our fridge that needed to be used immediately. While at work one day last week, I was struck with the inspiration to make cilantro pesto. Normally it requires basil, but I decided to change it up to make do with the ingredients I had. The following is my adaption of several recipes. I just tossed the pesto with some cooked soba noodles, threw some sauteed veggies on top, and called it good. You might want to note that this is VERY garlic-y so I didn't take the remaining pasta to work the next day. You might just want to eat this alone, when you're not expecting to have to talk to anyone for a while. Unless of course, the person you're talking happens to love garlic breath.

Cilantro Pesto
2 large cloves garlic
1 peeled shallot
1/2 cup walnuts
1 large bunch cilantro (2 cups loosely cup)
2 T rice vinegar
1/2 cup olive oil
1 t salt

Put garlic and shallot in a blender or food processor and chop. Add nuts, clean cilantro leaves and vinegar and process until very fine. While food processor is on, slowly add olive oil and process until smooth. Add salt to taste. Keep in an air tight container in the fridge for a week.