Cilantro Mint PestoBy Toni Fiore • Apr 23rd, 2007 • Category: Light Bites Print
Cilantro Mint Pesto
Another recipe from my buddy, Cathi Dicocco, this Cilantro Mint Pesto is light and delicious, with a little hint of heat from the jalapeño and brightness from the fresh lemon. There is no need to add oil, however you may if you wish. I love this as a light summer pasta dish.
2 c. fresh cilantro (leaves and stems)
1 c. fresh mint (leaves and smaller stems, remove large or hard stems)
1 bunch scallions, roughly chopped
1 small jalapeño pepper, chopped (remove seeds if you don’t want too much heat)
Juice of two lemons
Salt and pepper
Place all ingredients in your food processor and process the pesto until smooth. Use for pasta or as an addition to salsas, dressings, or in any dish where you want to add a nice pop of flavor.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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