Another version of a “pesto using” cilantro, with a South West flair underscored by the use of spices and pepitas (pumpkin seeds) and pine nuts. Romano, Dry Monterey Jack, or Cotija cheese are appropriate for this dish as they are less pungent than Parmesan, although some Cotija can have quite a “barnyard” aroma. This pesto was devised to go with the Collards, Butternut Squash, and South West Cilantro Pesto recipe. Besides vegetables, try this on grilled pork chops, chicken, shrimp and fish.
INGREDIENTS:
1 bunch of cilantro, mostly just leaves (some stems are okay) stems saved for another use such as Honey Cilantro Dressing) 1 largish cloves garlic, peeled and chopped ¼ cup pepitas ¼ cup pine nuts Juice of 1 lemon 1 generous pinch salt Pepper to taste ¼ teaspoon fresh ground coriander seed, or as needed Olive oil as needed (around 4-6 tablespoons) 3-4 tablespoons Romano. Dry Jack, or Cotija cheese, finely gratedMETHOD:
Fit the processor with the blade.
Toss the garlic into the processor. Add a tablespoon or two of the lemon juice. Process finely.
Add the pepitas and pulse to just break up. Then add the pine nuts and pulse to break up.
Add the cilantro and a little lemon juice and pulse to shred. Sprinkle with the coriander seed.
Add 2 tablespoons olive oil, then puree briefly (30 seconds). If the cilantro does not seem to be breaking up, add more oil. Check the contents of the bowl to see if the pesto is fine enough. If not, puree just long enough to achieve the correct consistency. Add oil as necessary to achieve a texture like a chunky mayonnaise.
When the nuts and cilantro have reached the right consistency, add the cheese, another tablespoon of oil and pulse to combine all the ingredients. Check for consistency and flavor. If the pesto seems too oily, add a little lemon juice to brighten the flavors and loosen the texture. If it seems too stiff, add a little oil. Season with pepper, pulse a couple times to mix in, and the pesto is ready to use. The finished pesto should still be a bit chunky, but it should pour.
Chef’s Notes:
If you wish, you could use lime juice instead of lemon juice, and you could make it spicy by adding in some jalapeño or serrano chili. You can add a tablespoon or two of the pesto to ¼ cup of mayonnaise for a nice spread for sandwiches and fish tacos also. Use this pesto with the Collards, Butternut Squash and S.W. Pesto recipe, or the Summer Squash Pretending It’s Pasta dish for a fun meal that tastes great.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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