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Spicy Cilantro Pesto

  • Total Time:
  • Servings: makes 2/3 cup

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

KEY: Spring, Winter, Italian, Moroccan, Dips & Spreads, Sauces & Condiments, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 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 jalapeƱo, seeded and chopped
  • 1/2 cup vegetable oil
  • Salt

How to make this recipe

  1. 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.

Contributed By Published January 2006

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