Pesto has become a generic word for a pasta sauce that is pounded or finely crushed, but to make a quick and simple pesto recipe I am going to cheat and use a food processor. Another thing that makes this pesto recipe simple is that you do not have to toast the pinenuts, which saves a lot of time and wasted nuts, when you inadvertently burn some.
Originally, pestos were made from basil, but now many other tasty options exist, including my ultimate favorite: cilantro pesto. If you like cilantro you are going to love this pesto! P.S. I put a bit of spinach in it for added nutrition and water content, but if you don't have any on hand feel free to omit it and add some water or more oil to thin the pesto.
Recipe:
Cilantro Pesto
Ingredients
1 bunch fresh cilantro
15 organic baby spinach leaves
2 cloves garlic
1/2 large lemon, juiced
1/4 cup grated Parmesan cheese
1/2 cup raw pinenuts
salt to taste
1/4 cup olive oil
1. In a food processor, blend cilantro, spinach, garlic, lemon juice, Parmesan cheese, pinenuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto again, until the oil is mixed in.
2. Heat pesto, before tossing with pasta.
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