An il Fustino recipe

For more recipes visit ilfustino.com

Serves: 6

Cilantro Pesto


INGREDIENTS

4 cloves, garlic - whole
6 ounces, il Fustino EVOO Arbequina
1/2 cup, pine nuts - toasted and cooled
1/4 cup, lemon juice - freshly squeezed
2 pinches, salt
pepper to taste
pinch, cayenne pepper
1 bunch, cilantro leaves - whole, stems removed
1/2 bunch, parsley - whole, stems removed
7/8 leaves, fresh basil

METHOD

  1. Gently roast whole garlic in olive oil in small sauce pan, allow to cool (Make sure to use enough olive oil to cover garlic cloves.)
  2. Remove garlic and set aside as soon as garlic turns golden brown, reserve garlic oil and allow to cool
  3. Turn on a food processor fitted with the steel blades and drop in the cooled roasted garlic
  4. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl
  5. Add cooled pine nuts and process with the garlic
  6. Scrape down the sides of the bowl
  7. Add lemon juice, salt, pepper and cayenne to the bowl, process to a puree
  8. Add the cilantro, parsley and basil and puree, stopping the machine to scrape down the sides several times
  9. Gradually add 5 tablespoons of cooled garlic roasting olive oil to puree, continue to process until smooth
  10. Transfer to a bowl and let sit for one hour

  11. SERVE WITH BEANS, CHICKEN, MEAT OR FISH, GRILLED OR ROASTED VEGETABLES OR GRAINS