I have a devil of a time growing cilantro. My mid-south garden gets hot and humid in early summer, so this cool climate herb just doesn’t stand a chance. But I love the flavor so I keep trying. Right now I’m growing a slow bolting variety called ‘Delfino’. Needless to say, I hope to have enough to use in a variety of dishes including this recipe for cilantro pesto.
- Category: Appetizer
- 2 cups cilantro leaves
- 1/2 cup olive oil
- 4 large garlic cloves
- 1/4 cup toasted walnuts
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
- 2 tablespoons Parmesan cheese
- In a food processor or blender combine the first 6 ingredients.
- Process until smooth.
- Transfer the mix to a bowl and stir in the Parmesan cheese.