Ingredients with Measurements:
- 2 cups fresh cilantro leaves, packed
- 1/2 cup jagua fruit pulp
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the cilantro leaves and pat them dry.
2. In a food processor or blender, combine the cilantro leaves, jagua fruit pulp, pine nuts, Parmesan cheese, garlic, salt, and black pepper.
3. Pulse the mixture until it is finely 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 bowl or jar and cover it with plastic wrap or a lid.
Time:
Preparation time: 10 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
Makes about 1 1/2 cups of pesto
Nutritional information:
Per 1 tablespoon serving:
- Calories: 73
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 2mg
- Sodium: 67mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 1g
Substitutions for ingredients:
- If you can't find jagua fruit pulp, you can substitute it with a similar amount of blackberries or blueberries.
- If you don't have pine nuts, you can use walnuts or almonds instead.
- If you're vegan, you can omit the Parmesan cheese or use a vegan alternative.
Variations:
- Add a squeeze of lime juice for a tangy twist.
- Use this pesto as a marinade for chicken or fish.
- Spread the pesto on a sandwich or wrap for a flavorful lunch.
- Mix the pesto with cooked pasta for a quick and easy dinner.
Tips and tricks:
- Toasting the pine nuts before adding them to the pesto will enhance their flavor.
- If the pesto is too thick, you can thin it out with a little bit of water or more olive oil.
- Store the pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
N/A
Presentation ideas:
Serve the pesto in a small bowl or jar with a spoon for easy serving.
Garnishes:
Garnish the pesto with a few extra cilantro leaves or a sprinkle of Parmesan cheese.
Pairings:
This pesto pairs well with grilled chicken, fish, or vegetables.
Suggested side dishes:
Serve the pesto with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the pesto is too thick, you can thin it out with a little bit of water or more olive oil.
- If the pesto is too salty, you can add a little bit of honey or sugar to balance the flavors.
Food safety advice:
Make sure to wash the cilantro leaves thoroughly before using them in the recipe.
Food history:
Jagua fruit is native to Central and South America and has been used for centuries by indigenous people for its medicinal properties.
Flavor profiles:
This pesto has a bright and fresh flavor from the cilantro, with a slightly sweet and tangy note from the jagua fruit.
Serving suggestions:
Serve this pesto as a dip for vegetables or crackers, or use it as a sauce for pasta or pizza.
Related Categories
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