Easy right? Ok, so I had a large batch of rooted cilantro from my Asian store and it was wilting fast…what to do? Make a pesto. So, I wanted it to be unique and decided to use roasted pecans I’d been saving for a special recipe and decided this was it. I also had some lemon basil left in my garden from the boat and thought it was a brilliant idea to add to this mix. It came out amazing and can be used in any recipe that calls for pesto or as a marinade or in a salad dressing. Just a handy pesto to make your meal or dish pop!
Suggestions for use:
- Marinate for meats, a flank steak works beautifully.
- Marinade for fish and pork.
- Add a tablespoon in my Foolproof Mayo for french fries or tortilla dip!
- Use a teaspoon in your omelets.
- Add to your favorite salad dressing.
- Add to your favorite Mexican salsa or sauces.
- Place a dollop inside your quesadilla before grilling!
- Use with fish tacos or carnitas.
- The list is endless…
Here we go, within 15 minutes you have created a typical meal into an outrageous meal!
Spicy Cilantro Pecan Pesto
September 15, 2020
: 2/3 cup
: 15 min
: Easy
Ingredients
- 2 batches of freshly washed cilantro (about 3 stuffed cups with stems)
- 1 cup of freshly washed lemon basil leaves
- 1/4 cup olive oil (a little bit more to cover the top of the stored pesto)
- 2 garlic cloves
- 1 jalapeño (keep seeds in if you're daring!)
- juice from 1/2 lemon
- 1/4 cup toasted pecans
Directions
- Step 1 In your small immersion blender food process attachment or in a small food processor, place all the ingredients and blend until smooth!
- Step 2 Place in an airtight jar and cover the top with a bit of olive oil to keep it from drying out.
- Step 3 If your eating cheese, you can add 2 tablespoons of goat cheese or queso fresco to the mix!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.