Cilantro and Mint Pesto

September 28, 2010

Cilantro.  You either love it or hate it.  And for cilantro lovers or those who like to create the unexpected, this cilantro and mint pesto fits the bill.  Toss it with pasta and some fresh tomatoes, spread a thin layer on a roasted turkey sandwich, or use it as a base for pizza.  This recipe includes a serrano pepper, so if you will be serving little ones, be sure to remove the seeds and membrane from the pepper.


1 1/2 cups cilantro
1/2 cup mint leaves
1/2 cup crumbled cotija cheese
1/2 cup toasted pecan halves
1 serrano pepper, chopped
2 tsp salt
2 cloves garlic, chopped or sliced
2 tbs olive oil, plus 1/2 cup

In a small skillet, heat 2 tbs olive oil over low heat.  Add garlic and heat until it just begins to bubble.  Remove skillet from heat and set aside.  Combine cilantro through salt into a food processor.  Add garlic and oil from skillet.  Pulse to combine.  Slowly add 1/2 cup olive oil while pulsing to blend into a smooth pesto.

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2 Responses to Cilantro and Mint Pesto

  1. elle on September 28, 2010 at 8:45 am

    dang it woman… move into my house?

    [Reply]

  2. Mom on September 29, 2010 at 5:38 am

    Sounds YUM!!! Very creative!!

    [Reply]

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