We love basil pesto, but rarely make it because of the massive amounts of basil needed. I came across an excellent recipe last year for a chicken panini that called for cilantro pesto. Not only did we fall head over heals for the panini, but we realized that the pesto is good on just about everything. It's also cost efficient and quick to make.
Start by washing and patting dry one bunch of cilantro and place it in your food processor (stems and all). Add in 3 or 4 garlic cloves and half of a diced jalapeno (seeds and membrane removed). Squeeze in about a tablespoon of lime juice (I used lemon here), sprinkle in some salt and pepper, and pulse it until it's all chopped up into small pieces. With the blade running, add in a couple tablespoons of extra virgin olive oil until it reaches a nice consistency. That's it!
We love to eat the pesto on turkey sandwiches, fried eggs, omelets, chicken breasts... seriously just about everything.
It keeps well in the fridge for about a week, if it even lasts that long!
I hope you give this pesto alternative a try, you'll be happy you did.
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