I am a HUGE pesto fan – really just a huge fan of anything I can load with garlic. Pesto enhances pretty much every food, from pastas, soups, curries and grain dishes to raw and cooked veggies (and even some fruits!).
I LOVE fresh basil. It’s one herb that really has the ability to transports you through smell – it takes me to summer, no matter how windy, cold or snowy it is outside. So when I wanted to make pesto and didn’t have BASIL, I definitely thought I’d be hopping in my car and heading to the grocery store.
What’s amazing about pesto is that you can really use any kind of herb or greens to make it. So when I realized I had parsley and cilantro, I decided to give it a go (and let me tell you, it was DELICIOUS).
This recipe gives your average pesto a tasty twist and can be used in or on any recipe you’d make with basil pesto!
- 2 cups flat-leaf parsley stemmed and chopped
- 1/2 cup cilantro chopped
- 1 cup walnuts
- Juice of 1 lemon
- 1/2 tsp sea salt
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons water
Add all ingredients to a food processor or blender and blend until you reach your desired consistency. If pesto is too thick, add a little water and blend to combine.