Cilantro Pesto

There was an interesting offer the other day when I went shopping for veggies-Three bunches of cilantro for Rs. 10/- Although it didn't strike me much, the husband asked me to grab the offer. That was really sweet of him, I know he appreciates my entertaining my readers with new stuff and the look he gave was take it and go for it!

That look truly gave me goose pimples-I came back home and did want to use this lil pack of pine nuts my brother had given me the last time he was here from the US. Pine nuts make a good pesto huh? but with basil leaves and the works ...how about if I use coriander leaves?

I know the original taste would alter a bit, so let's get a bit Inconsistent here... Thus in my blender I threw in a nice bunch of freshly chopped cilantro. Once that was processed well, I removed that and then into the processor I added a handful of toasted pine nuts and a garlic or two and pulsed that until it became sort of creamy.. And as they processed through, added in some Parmesan cheese and drizzled in olive oil till I got the consistency I desired. Then throw in the pulsed cilantro and pulse again till they all merge well.

 Mine was not as smooth as the normal ones would be but it reached the point of my desire to dig in.

Taste and see if the seasoning is right as the cheese has salt but if you feel you require a tad bit more do add!

This can be used to flavour your pasta or as a spread to your otherwise mundane sandwiches or as a dip or a coating for your meat and boiled potatoes. Stay tuned to the next recipe in which I have used them to marinate my tofu...enjoy!

This can be stored in sterilized air-tight containers and can be refrigerated for long! I don't get fresh basil leaves within my radius as it is not so common here, but cilantro is. If you do not have pine nuts do use the cashews or almonds, do toast them lightly.