Cilantro with Mixed Nuts & Seeds Pesto
VEGETARIAN • GLUTEN FREE
Preparation Time: 12 minutes
Servings: 6 to 8 portions of pasta

Cilantro with Mixed Nuts & Seeds Pesto

Cilantro with Mixed Nuts & Seeds Pesto - Buon Appetito!

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  • 1 ½ cup fresh cilantro including stem
  • ¼ cup basil and mint leaves in equal amounts
  • 6 oz. (175 g.) Parmigiano Reggiano cheese cut into 1/4" chunks
  • ½ cup mixed nuts, such as walnuts, cashews, almonds, macadamias, Brazil nuts.
  • 1 clove garlic (optional)
  • ¼ cup extra virgin olive oil (EVOO)
  • 1 Tbs. coarse sea salt or Kosher salt
  1. In a food processor, pulse nuts and seeds until thoroughly ground and set apart.
  2. Pulse cheese until thoroughly ground and set apart.
  3. Pulse garlic, if using, until thoroughly ground.
  4. Add cilantro, basil, and mint and pulse until thoroughly ground.
  5. Add nuts, cheese, olive oil, and salt, then pulse to mix thoroughly.
  • I like my pesto nutty and cheesey, so I am a little abundant with their proportions. This variation with cilantro is more delicate, less pungent than the traditional basil with pine nut pesto.
  • If you do not use the pesto right away, store in refrigerator for up to one month in a tightly sealed jar, covering pesto with a thin layer of EVOO.
  • In addition to being used as a seasoning for pasta, as
  • it is used traditionally in Italy, pesto may be spread on whole wheat toast triangles, or crackers as hors d'oeuvre or healthful snack.
  • Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food.
  • It is important to sterilize the long-term storage jars with boiling water and put them in a warm oven to dry, or wash them in a dishwasher before using them.
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