| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Vegetarian |
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh cilantro leaves or 1 cup fresh cilantro and 1/2 cup fresh parsley leaves |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 3 |
tb |
Pine nuts |
| 1 |
ts |
Grated lime zest |
| 1 |
lg |
Garlic clove |
| 5 |
tb |
Extra-virgin olive oil |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
here are a couple of Pesto recipes from "The Vegetarian Grill."
Cilantro pesto makes a delicious spread for grilled bruschetta or
quesadillas-or try it on a grilled cheese and tomato sandwich. Also
can be brushed on grilled cauliflower, zucchini, corn and tomatoes.
It also can be spread on pizza or inside a tortilla.
1. Combine the cilantro, Parmesan, pine nuts, lime zest and garlic in
a food processor with a steel blade. Process until well mixed. With
the motor running, slowly pour in the olive oil. Season to taste with
salt and pepper and process to the desired consistency.
2. Let stand for at least 20 minutes before serving to allow the
flavors to develop. Store airtight in the refrigerator for up to 1
week.
Posted to bbq-digest by heidi anderson <heidi125@mail.snet.net> on
Sep 13, 1999, converted by MM_Buster v2.0l.
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