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- Joined Mar 11, 2007
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
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
