CILANTRO-ARUGULA PESTO

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    Ingredients:
    1 large bunch cilantro
    12 roasted, salted macadamia nuts
    1 or 2 garlic cloves
    2 c. packed arugula
    1 tsp. fresh squeezed lime juice
    1/3 tsp. freshly grated lime zest
    6 tbsp. extra-virgin olive oil
    ¼ c. fresh grated Pecorino Romano cheese
    Sea salt and fresh ground pepper to taste

    Method:
    Trim the larger stems off the cilantro and discard them.  Put the nuts and garlic in a food processor and process until they are finely chopped.  Add the cilantro, arugula, lime juice, and lime zest, and process until you have a coarse purée.  With the machine running, add the olive oil in a thin stream and process until smooth.  Scrape down the sides as necessary/  Pulse in the cheese and season to taste with salt and pepper.  Transfer the pesto to a container, cover, and refrigerate until needed, or for up to 2 days. 

    Recipe courtesy "Burger Bar—Build Your Own Ultimate Burgers," written by Hubert Keller with Penelope Wisner, published by John Wiley & Sons, 2009
     
  2. coulis-o

    coulis-o

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    i like the look of this recipe i will definitely try it out when i next make pesto pasta salad