Cilantro-Lemon Pesto
photo by Whats Cooking
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 78.78 ml pecorino romano cheese, shredded
- 473.18 ml fresh cilantro
- 78.78 ml pine nuts
- 78.78 ml extra virgin olive oil
- 1.23 ml black pepper
- 1 lemon, juice of
- salt
directions
- Combine ingredients in food processor.
- Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like.
- May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use.
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Reviews
-
First of all, this is super easy to make--which is a big plus in my book! Second, it's versatile because I put some of the pesto over my steamed broccoli and then put the rest of it over tortellini and it was good on both. This pesto is very light and fresh tasting and something that I will make again. Thanks, What's Cooking?!
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.