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Saturday, 5 May 2012

Pesto with cilantro & serrano pepper

By: Miriam Borys
¼ lb. fresh basil
3 garlic gloves
¼ cup olive oil (add more if the pesto is too thick)
1 tbsp. serrano pepper
¼ cup   pecorino romano cheese
1/8 cup chives
1/8 cup cilantro
salt – start with ¼ tsp. and add more to taste
1.     Rinse well and remove stems of fresh basil.
2.    Spin dry to remove water
3.    Into the processor add basil, garlic, oil, cracked pepper, serrano pepper, cilantro, and salt to taste.
4.    Blend until the pesto sauce is the consistency you desire.
5.    Serve as a sauce for pasta, as a spread for a healthy sandwich or on a grilled cheese sandwich
(see my video 3 cheese pesto bliss at to see how this delicious sandwich is made

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