Joined Mar 11, 2007
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

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
Joined Jan 23, 2010
i like the look of this recipe i will definitely try it out when i next make pesto pasta salad
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