Wednesday, June 17, 2015

Time-Out: Cilantro-Jalapeno Pesto

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I love having fresh herbs in the summertime.  My mom has a whole little herb garden in the backyard of their new house.  It's so nice to have fresh flavors around all the time now!  One of the herbs we're still buying at the farmer's market is cilantro.  And cilantro is so expensive I'd hate for it to go to waste over something silly like a late night (or several of work).

Once the cilantro is just on the edge (where you know you should use it but you're too overwhelmed to and OMG it's going to go bad tomorrow), this pesto is the perfect solution.  Some jalapeno puree and lime juice in there and you have the makings of a perfect taco topping, fish marinade, or be like John and just eat it with some tortilla chips.  I won't tell.

This summer I am itching to go away some where but with our work schedules and oh, yeah, the fact that I'm saving every penny (literally) to buy a house that we likely can't afford.  If we ever find a house to buy that is not snatched up by a too-rich New Yorker who can buy a million dollar house ALL CASH, then every penny really does count.  So, we need to make our own vacations right here at home.  This sauce will take you to the southwest in the time it takes to turn on your food processor.  My idea of a perfect vacation!
Cilantro-Jalapeno Pesto
Serves:  1 cup pesto
1 bunch of cilantro (approximately 1 cup)
1 jalapeno, deseeded and cut into chunks
1 lime, zested and juiced
1/4 cup olive oil

In a food processor, combine cilantro, jalapeno, and lime juice.  Process until chunky and slowly add in the olive oil until a paste forms and the mixture is well-combined.  Serve immediately or store in an air-tight container for up to two weeks.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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