Cilantro Ginger Pesto
By: Gina Marie Barone
Published: Friday, April 15, 2011 - 11:05pm

Ingredients




1 Clove Garlic, minced
Pinch, Kosher Salt
Pinch, Cracked Black Pepper
3 Tablespoons Olive Oil
Cilantro, small bunch- tender tops & stems, roughly chopped
1 Teaspoon Fresh Ginger, cleaned and chopped fine
2 Tablespoons Fresh Basil Leaves, roughly chopped
Additional Olive Oil, Salt & Pepper to adjust flavor

Preparation

1 In a mini food processor or mortar and pestle, puree garlic with s. and p. 2 Add cilantro and half of the olive oil, puree to blend. 3 Add ginger and basil, puree to form a paste. 4 Add remaining olive oil and pulse to blend. Taste. 5 Add more s. & p. if needed. 6 Cover and refrigerate pesto until ready to use.

About


Pesto in Italian means "pounded", traditionally pesto is made in a mortar and pestle, hence the name. The modern cook uses a food proccesor! I omitted the usual nuts and cheese in this pesto. Of course you can adjust this recipe to your taste. Add more garlic and chili flakes, hold the ginger, add raw walnuts and maybe some Pecorino Romano...? We all know how perishable Cilantro can be, get creative. Use ORGANIC and LOCAL ingredients whenever possible!!