Here is my version for a pesto using cilantro. It is lighter on the garlic than many versions because I prefer a less incendiary version and I like the taste of the herbs and nuts to dominate. I also use Romano cheese because it is less pungent and salty than Parmesan.
INGREDIENTS:
1 bunch of cilantro, mostly just leaves (some stems are okay) stems saved for another use such as Cool Cilantro Dressing) 1-2 cloves garlic, peeled and chopped 1/3rd cup roasted almonds or pine nuts Juice of 1 lemon 1 generous pinch salt Pepper to taste Olive oil as needed (around 4-6 tablespoons) 3-4 tablespoons Pecorino Romano cheese, finely grated *METHOD:
Fit the processor with the blade.
Toss the garlic into the processor. Add a tablespoon or two of the lemon juice. Process finely.
Add the nuts and pulse to just break up.
Add the cilantro and a little lemon juice and pulse to shred.
Add 2 tablespoons olive oil, then puree briefly (30 seconds). If the cilantro does not seem to be breaking up, add more oil. Check the contents of the bowl to see if the pesto is fine enough. If not, puree just long enough to achieve the correct consistency. Add oil as necessary to achieve a texture like mayonnaise.
When the nuts and cilantro have reached the right consistency, add the cheese, another tablespoon of oil and pulse to combine all the ingredients. Check for consistency and flavor. If the pesto seems too oily, add a little lemon juice to brighten the flavors and loosen the texture. If it seems too stiff, add a little oil. Season with pepper, pulse a couple tmes to mix in, and the pesto is ready to use.
Chef’s Notes:
*If you wish, you can use Parmesan or cotija cheese. Just remember these are both saltier, and the cotija is very salty and has a different flavor profile than the others. It ranges from quite bland to rather barnyard-esque in my experience.
If you wish, you could use lime juice instead of lemon juice, and you could make it spicy by adding in some jalapeño or serrano chili. You can add a tablespoon or two of the pesto to ¼ cup of mayonnaise for a nice spread for sandwiches and fish tacos also. Use this pesto with the recipe Summer Squash Pretending It’s Pasta for a fun meal that tastes great.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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