| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cilantro leaves (stems are OK, too), packed (up to 2) |
| 2 |
tb |
Grated Parmesan cheese |
| 2 |
|
Cloves garlic |
| 6 |
tb |
Chicken broth (water; if the broth isn't handy) |
| 1 |
tb |
Extra-virgin olive oil |
|
|
Sour cream; regular, lowfat, or nofat is fine (see note) |
|
|
Salt and pepper to taste |
|
|
Chiles; too! (your call – see below) |
INSTRUCTIONS
NOTE: Use enough sour cream so that the pesto is the desired soupiness. We
use this pesto on pasta and I like it a bit runny. Start with 1/2 cup and
go from there.
Roughly cut up the cilantro and pack into a measuring cup. I don't spend
any time separating the leaves from the stems, I just chop it all up. Don't
put it in the processor quite yet.
Peel the garlic and chop it up in a food processor until it's finely
chopped. Add the cilantro and the Parmesan and chop these until everything
seems stuck to the sides and won't chop anymore. Trying to chop the leaves
after adding the liquid seems to result in leaves that won't chop as
finely. Now add the chicken broth and the oil and go at it again.
As the processor is working, drop the sour cream in from above until you
get the consistency that you like. Salt and pepper to taste.
Want to put some chiles in? If they're fresh, I'd suggest chopping them up
with the garlic. If they are in powdered form, I'd put it in after the sour
cream, and if they are in rehydrated form, maybe cut back on the amounts of
broth or water until you have a handle on the runniness. You get the
picture.
This pesto doesn't freeze well because the sour cream gets watery, but it
will keep in the fridge for several days. Enjoy!
Posted to CHILE-HEADS DIGEST V3 #014 by sto_tolin@ONLINE.EMICH.EDU on Jul
14, 1997
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