one of the amazing mothers i sit for sent me a recipe for cilantro lime pesto that was a Tejas Texas Grill recipe in Bon Appetit. i adjusted it a bit to my liking, and think it's pretty spot on.
i had the recipe saved in my email for weeks before i got to it, and when i did...boy was i glad. i thought of it as i was walking through the green market in union square smelling the fresh veggies, and herbs. of course the cilantro hit me, and i knew it was time. i swooped up jalapeños (10 cents), cilantro ($1.50), garlic (30 cents), red pepper (85 cents), and a white onion (75 cents) at the market. since there are just a few ingredients i would recommend getting the freshest possible, hence the reason i hit up the farmers market. on my way home i grabbed the limes for six for a dollar...holla. the pasta i had at my house. wOOtwOOt, let's make magic.
Cilantro Lime Pesto
- 2 cups cilantro
- 3/4 cups green onion (scallions)
- 1/4 cup white onion
- 4 cloves garlic
- 1 jalapeño
- juice of 3 limes
- 1/2 cup olive oil
- salt
- pepper
- chop cilantro, white onions, scallions, garlic,& jalapeño (and seeded). toss in blender with limes juice, and olive oil. blend until smooth. salt and pepper to taste. it's just that easy. if you don't have a garlic press just chop 'em. a good way to get the skins off the garlic is hit the width of your blade with heal of your palm.
toss this with cooked spaghetti. i fired a red pepper on my gas stove, sliced, and used as a topping for the dish. so good, friends. so good.
Trying this tonight!
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