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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I've been going through old magazines lately to clean out the garage and found this recipe in the May 1996 issue of Better Homes and Gardens. The recipes states that parsley can be substituted for half the amount of cilantro leaves. So, that is what I did. Try this pesto on fish, poultry, vegetables and freshly cooked pasta! The sesame seeds do not need to be toasted unless you want but I think it gives the nuts depth. Ingredients:
1/4 cup brown sesame seeds, toasted |
2 cups fresh cilantro, packed (or 1 cup cilantro and 1 cup parsley) |
2 garlic cloves, chopped |
2 teaspoons lemon juice or 2 teaspoons lime juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup olive oil |
Directions:
1. Toast the sesame seeds in a dry skillet over medium heat until lightly browned and subtley fragrant. Watch pan carefully because sesame seeds burn easily.
2. Set aside to cool.
3. Once cooled, place sesame seeds in a blender or food processor and blend until coarsely ground, about 30 seconds total.
4. Add the cilantro, parsley, garlic, lemon juice, salt and pepper. Blend mixture using the pulse button setting.
5. With machine running, {{gradually}} add the olive oil in a steady, slow stream and process mixture until smooth.
6. Store in covered container in refrigerator. Use up within 1 month. Bring to room temperature before serving.
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