Cilantro pesto

Nothing new to the world of cooking, I know. But easy to make, easy to store, and – above all – delicious. As Tunisians were on Aid al Idh’ha holiday yesterday (festival of the sacrifice), public life died down while the air filled with the smell of BBQ. So that was a good reason for me to make some pesto yesterday, which would surely also go well with lamb (though I’m not a big fan of grilled meat, in general).
For my version, I used pumpkin seeds rather than pine nuts, and argan oil instead of the usual olive oil. Both add more substance to it, and go well with the cilantro. A little chili will give a spicy, fresh touch to it.

You need:

1 bunch of fresh cilantro
100 g of pumpkin seeds
3 large cloves of garlic
50g of parmesano cheese
1 fresh chili
75 ml argan oil

Wash the cilantro, roast the pumpkin seeds in a non-sticky pan, then blend everything together and you are done. To keep it for more than a couple of days, store it in a container in the fridge and cover with oil. Or just freeze it in an ice cube form, which will allow you to easily take and the defrost the quantity you need later.

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