Ingredients with Measurements:
- 2 cups fresh coriander leaves, tightly packed
- 1 cup fresh cilantro leaves, tightly packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves, peeled and roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the coriander and cilantro leaves in cold water and pat dry with paper towels.
2. In a food processor or blender, add the coriander, cilantro, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
3. Pulse the ingredients until they are coarsely chopped.
4. While the food processor or blender is running, slowly pour in the olive oil until the mixture is smooth and well combined.
5. Taste the pesto and adjust the seasoning if necessary.
6. Transfer the pesto to a clean jar or container and store in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups of pesto
Nutritional information:
- Calories: 110 per tablespoon
- Fat: 11g
- Carbohydrates: 1g
- Protein: 2g
Substitutions for ingredients:
- Parmesan cheese: You can substitute with Pecorino Romano or Asiago cheese.
- Pine nuts: You can substitute with walnuts, almonds, or cashews.
- Garlic: You can use roasted garlic for a milder flavor.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Substitute half of the coriander with basil leaves for a different flavor profile.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a high-quality extra-virgin olive oil for the best flavor.
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto as a dip with fresh vegetables or crackers.
- Toss the pesto with cooked pasta or use it as a spread for sandwiches and wraps.
Garnishes:
- Garnish with a few extra coriander or cilantro leaves.
Pairings:
- Serve with grilled chicken or fish for a flavorful meal.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil to thin it out.
Food safety advice:
- Make sure to wash the coriander and cilantro leaves thoroughly before using.
Food history:
- Pesto originated in Genoa, Italy in the 16th century.
Flavor profiles:
- The coriander and cilantro add a fresh and herbaceous flavor to the pesto, while the Parmesan cheese and pine nuts add a nutty and savory flavor.
Serving suggestions:
- Serve the pesto as a dip, spread, or sauce.
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