food.lainehardy.com

Recipes + Ideas About Food and Community

Cilantro Peanut Pesto


2 cups Cilantro Leaves [fresh, packed]
1/4 cup Extra Virgin Olive Oil
1/3 cup Roasted Peanuts [salted]
1/2 inch Ginger Root [roughly chopped]
1 Garlic Clove
2 tsp Rice Vinegar [seasoned]

Combine all in a food processor + process till smooth.  Makes about 1 cup of pesto.

Excellent served over hot soba noodles, mixed with sautéed shrimp, as a sandwich spread… you could even mix a little in scrambled eggs.
Freeze in ice cube trays for later use.

Previous

Spinach Stracciatella

Next

Simple Split Pea Soup

1 Comment

  1. SueVy

    Green goodness. Looks delicious

Leave a Reply

Your email address will not be published. Required fields are marked *

Powered by WordPress & Theme by Anders Norén