Spicy Cilantro Pesto

TOTAL TIME: 15 MIN
SERVINGS: makes 2/3 cup

•BASIC-EASY
•FAST
•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

This fresh pesto was inspired by the Moroccan spice-and-herb vinaigrette charmoula. Troy MacLarty also uses it as a spread for toast and as a sauce for pasta.

Plus: Pasta Recipes and Tips

1 cup cilantro leaves and small sprigs
1/2 cup flat-leaf parsley leaves and small sprigs
1 garlic clove, chopped
One 1-inch piece of fresh ginger, peeled and finely chopped
1/2 large jalapeño, seeded and chopped
1/2 cup vegetable oil
Salt

In a blender, combine the cilantro, parsley, garlic, ginger and jalapeño; blend until minced. With the machine on, gradually add the oil in a steady stream and puree. Scrape the pesto into a bowl and season with salt.

Make Ahead The pesto can be refrigerated for up to 3 days. Bring to room temperature before serving. Serve With Braised Lamb Shanks with Roasted Broccoli and Squash

Spicy Cilantro Pesto

Ratings

Average Rating

Comments

Add a Comment