Ingredients with Measurements:
- 2 cups fresh cilantro leaves, packed
- 1/2 cup roasted peanuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
a. Wash and dry the cilantro leaves.
b. In a food processor or blender, pulse the peanuts until finely chopped.
c. Add the cilantro, Parmesan cheese, garlic, salt, and black pepper. Pulse until well combined.
d. While the food processor is running, slowly pour in the olive oil and lemon juice until the mixture is smooth.
e. Taste and adjust seasoning as needed.
f. Transfer the pesto to a jar or container and refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
5. Temperature: N/A
Serving size: Makes about 1 cup of pesto
Nutritional information:
- Calories: 120
- Fat: 11g
- Carbohydrates: 3g
- Protein: 3g
- Fiber: 1g
Substitutions for ingredients:
- Roasted peanuts can be substituted with roasted almonds or cashews.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Olive oil can be substituted with any neutral-flavored oil like canola or vegetable oil.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute half of the cilantro with basil for a different flavor profile.
- Use this pesto as a marinade for chicken or fish.
Tips and tricks:
- Toast the peanuts for extra flavor.
- Use a rubber spatula to scrape down the sides of the food processor or blender to ensure all ingredients are well combined.
- Add more olive oil if the pesto is too thick.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
- To freeze, transfer the pesto to a freezer-safe container and freeze for up to 3 months.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto in a small bowl with crackers or breadsticks for dipping.
- Use the pesto as a spread on sandwiches or wraps.
- Toss the pesto with cooked pasta or roasted vegetables.
Garnishes:
- Sprinkle with chopped peanuts or cilantro leaves.
Pairings:
- Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of fresh vegetables like sliced cucumbers or cherry tomatoes.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil.
- If the pesto is too thin, add more peanuts or Parmesan cheese.
Food safety advice:
- Wash your hands and all equipment thoroughly before preparing the pesto.
- Store the pesto in the refrigerator and discard if it smells or looks off.
Food history:
- Pesto originated in Genoa, Italy and traditionally contains basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- This pesto has a bright and fresh flavor from the cilantro and lemon juice, with a nutty and salty taste from the peanuts and Parmesan cheese.
Serving suggestions:
- Serve as a dip, spread, or sauce.
Related Categories
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Region: Indian