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Cilantro-Pecan Pesto

Cilantro-Pecan Pesto

This recipe goes with Grilled Chicken Quesadillas

Southern Living FEBRUARY 2004

  • Yield: Makes about 3/4 cup

Ingredients

  • 1 1/2 cups fresh cilantro leaves
  • 2 garlic cloves, chopped
  • 1/3 cup olive oil, divided
  • 2 tablespoons pecans, chopped
  • 2 tablespoons pine nuts
  • 1/4 cup shredded Parmesan cheese

Preparation

Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.

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Cilantro-Pecan Pesto recipe

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