Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup fresh cilantro leaves, packed
- 1/2 cup roasted cashews
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the diced mangoes, cilantro leaves, roasted cashews, Parmesan cheese, minced garlic, olive oil, salt, and black pepper.
2. Pulse until the ingredients are well combined and the mixture is smooth.
3. Taste and adjust the seasoning as needed.
4. Transfer the pesto to a bowl or jar and refrigerate until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 2 cups of pesto
Nutritional information:
- Calories: 120 per 1/4 cup serving
- Fat: 10g
- Carbohydrates: 6g
- Protein: 2g
Substitutions for ingredients:
- Roasted cashews can be substituted with roasted almonds or pine nuts.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the cilantro with basil or parsley for a different flavor profile.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Make sure the mangoes are ripe for maximum sweetness and flavor.
- Toast the cashews in a dry skillet over medium heat for a few minutes to enhance their nutty flavor.
- Use the pesto as a dip for veggies or crackers, or as a sauce for pasta or grilled meats.
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 in a small bowl with a drizzle of olive oil and some extra cilantro leaves on top.
Garnishes:
- Extra cilantro leaves
- Roasted cashews
Pairings:
- Use the pesto as a sauce for grilled chicken or fish.
- Spread the pesto on a sandwich or wrap.
- Use the pesto as a dip for crudites or crackers.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Quinoa salad
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil to thin it out.
- If the pesto is too sweet, add a pinch more salt to balance the flavors.
Food safety advice:
- Make sure to wash the cilantro leaves thoroughly before using them in the recipe.
Food history:
- Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- Sweet, nutty, and herbaceous
Serving suggestions:
- Serve the pesto at room temperature for the best flavor.
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