(Originally posted by Blest)
from the cooking with herbs workshop I went to.
El Paso Pesto
1 cup pecans or walnuts
cilantro (stems and all - whole bunch)
lemon zest
juice of 1 lemon
1/4 cup parmegan
1 serrano chile
olive oil until moist
(can use 1/2 olive oil and 1/2 canola if you want)
salt and pepper to taste
Mix it all in a food processor and serve in beautiful bowl.
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