Pesto is incredibly customizable; here’s a recipe that substitutes basil for another leafy herb. Instead of heating and using immediately, you can also store in a sealed glass jar in the fridge for up to one week, or freeze for no longer than a year and pull out as desired.
- 1 bunch fresh cilantro
- 5 cloves garlic minced
- 1 tablespoon white wine vinegar
- ¼ cup grated Parmesan cheese
- ½ teaspoon cayenne pepper
- ½ cup walnuts or pecans
- salt to taste
- ½ cup olive oil
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add ¼ cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta or potatoes and toss.