I finally made the pesto! I really hope you will like it as much as I did. The fresh mint makes it refreshing, while the basil adds aroma and cilantro a citrus flavor.
But if you are not a fan of cilantro (you can read more about the food politics behind cilantro here) you can substitute it for parsley, that's what I did when I prepared it for my brother-in-law who has an allergy to cilantro. The pesto makes a great condiment or spread on sandwiches. I refrigerated the left-overs and I still tasted the freshness after one week!
I used the pesto to marinade the chicken I prepared for my parents.
While my parents enjoyed grilled chicken, I had a veggie burger. YUM!
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- 1 cup of fresh basil
- 1 cup of fresh cilantro
- 1 cup of fresh mint
- 1/4 cup of olive oil ( I added the oil while blending and added until I had the desired consistency, and I'm sure it was more than 1/4 cup)
- 2 cloves of garlic, chopped
- 2 1/2 - 3 1/2 teaspoonful fresh lime juice
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
I don't have a food processor, so I threw all the ingredients in the blender and added olive oil until I was satisfied with its consistency.
It's an easy recipe right? I'm curious to know, are you a fan of cilantro or parsley? When I was dating hubby I always made Mexican rice (which has cilantro) and fresh salsa (which also has cilantro) it was until we married that Hubby told me he really didn't care for that particular herb! And when we lived in Croatia, it was rare to find cilantro/coriander so I prepared the rice with parsley (it doesn't have the same flavor). Funny thing, now that I'm back in the States I find myself leaning towards the parsley. |
I'm a parsley girl. I don't have an aversion to cilantro or anything. I just rarely cook recipes that call for it. Now thyme, cinnamon, red pepper seeds, black pepper and ginger...that's a different story! :-]
ReplyDeleteThat just made my mouth water, I wonder how hard it would be to make without a blender or processor?? :)
ReplyDeleteYum!! That looks really good and healthy! I didn't realize you're vegetarian! I'm not vegetarian, but love veggie burger and other veggie meals!
ReplyDeleteI do not think I tasted fresh coriander but I am open to new ideas. I adore pesto and it goes great with chicken. It gives it an extra bite. Hope you found a new way dealing with the snow. You know what they say if you can not beat it, join it. So, go out side and make yourself a snowman.
ReplyDeletePoetess, you know I rarely use thyme.
ReplyDelete@Krystal, how about a mortal and pestle? or you can chop the herbs very fine as well.
@Kaho, I'm an ovo-lacto vegetarian, and sometimes I eat fish/shrimp. LOL I'm not sure what category I fall under?
I think I have such an affinity for Mexican food because of the cilantro. We use a lot of cilantro in Vietnamese cooking too. I'm growing some on my balcony and used it for fresh salsa the other day--heaven!
ReplyDeleteSorry to hear you're not coming back to Split. I was hoping something might work out for you guys. I miss having another expat couple with a toddler around. :(
That is something I would love to try. I love pesto and we eat it a lot here but I never made it myself. Maybe its time to give it a try. Looks great, sweetie
ReplyDeleteMuah
I was wondering when the header was gonna change. A bit of sadness when I see it. I feel like I have met you and your lovely family and even though you are still here on the line can not help thinking how an ocean is between us.
ReplyDeleteLike the new header Elisa, although the reason behind it is a bit sad.
ReplyDeleteI never liked that "big city" picture with billborads in Zagreb.
The pesto looks yummi, but I would advise to skip the cilantro and put parmesan cheese into it.
And to the question: mortar and pestle: DO !! (like babyfood),and chopping: FORGET IT, never pasty enough.
If you like to change, make some pesto with sundried tomato added.
A garlictip: cut roughly, than add some seasalt, and grind it with flat side of kitchennife on cuttingboard into paste.
I love cilantro! can't get enough of the stuff. I'll have to try your recipe when I can get my hands on some!
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