Blended with fresh basil — Thai basil, if you can find it (it has a gentle spiciness with a touch anise flavor)-- and
cilantro, and then made creamy and ultra flavorful with a little goat cheese (
instead of
pesto - traditional parmesan), broccoli stem
pesto is fresh and tasty and ready for your spring meals.
Other Ways... For a deep - flavored winter
pesto that still carries the sparkle of chile, mint and cilantro, make a Parsley Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer p
pesto that still carries the sparkle of chile, mint and
cilantro, make a Parsley
Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer p
Pesto: add 2 cups packed fresh flat - leaf parsley leaves (about 3 ounces) to the herbs, and
instead of almonds and pine nuts, use 1/4 cup (1 ounce) walnuts — or more if you want a richer
pestopesto.