Cilantro-Parsley Pesto

Name: Cilantro-Parsley Pesto
Yield: Makes about 3/4 cup
Ingredients: 2 cups loosely packed fresh cilantro sprigs; 2 cups loosely packed fresh flat-leaf parsley leaves; 1 large garlic clove, minced; 3/4 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper; 1/4 cup olive oil

54 Ratings
1 Review

Try this pesto as a dipping sauce for cold Boiled Lobster Tails, or toss it with fresh cooked pasta.

Martha Stewart Living, August 2006

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Recipe Summary

Yield:

Makes about 3/4 cup

Ingredients

2 cups loosely packed fresh cilantro sprigs
2 cups loosely packed fresh flat-leaf parsley leaves
1 large garlic clove, minced
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil

Directions

Step 1
Pulse herbs, garlic, salt, and pepper in a food processor until finely chopped. With machine running, add oil in a slow, steady stream.

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Cook's Notes

Pesto can be refrigerated in an airtight container up to 2 days.

Reviews (1)

54 Ratings

5 star values: 6
4 star values: 10
3 star values: 22
2 star values: 10
1 star values: 6

Martha Stewart Member

04/16/2015

Recipe might be a good one if adjusted a bit. i would recommend : half amount of garlic half amount of salt then add extra salt if needed at end

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Cilantro-Parsley Pesto

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Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Cilantro-Parsley Pesto

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Cilantro-Parsley Pesto

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Cilantro-Parsley Pesto