Italian | Cilantro-Walnut Pesto
Revised on May 30, 2014
Use on pasta, I sometimes add in sundried tomatoes after blended.
1 cup packed fresh cilantro
1/2 cup fresh basil
1/2 cup fresh Italian parsley
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts
2 cloves garlic, or more to taste
red pepper flakes, to taste
kosher sea salt, to taste
freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
Put all ingredients up to olive oil in a food processor fitted with the knife blade. Blend until fairly smooth. While machine is running slowly drizzle in the olive oil. Blend to desired consistency. Adjust salt and pepper.
(Ref. Sur La Table's "Cilantro and Walnut Pesto" recipe, "Introduction to Sauces" class.)