two coast kitchen

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Herb Pesto, Two Ways

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herb pesto, two ways
Now that the weather is FINALLY starting to get it’s act together (I mean really… snow in April!? Not cool.) the farmers markets are starting to pop up around town. If you have a farmers market near you and you haven’t stopped by, I highly recommend it. Fresh local produce is amazing, not to mention you are supporting local farmers in the process.

herb pesto
Having fresh herbs on hand is a great way to brighten up a dish. However, sometimes it’s hard to find small bunches of herbs at the market or in the grocery store. I never need a WHOLE bunch of parsley for a dish, just a handful. These two pestos are a great way to use up leftover herbs so they don’t go to waste. When you mention pesto, basil automatically comes to mind. However, a pesto can be made with a variety of herbs. Since basil can be sad looking and expensive out of season, parsley and cilantro are perfect stand-ins.
herb pesto
These pestos can be used as a marinade for meat or tofu, a dressing for roasted veggies, grain salads, or regular salads. Mix some pesto in with greek yogurt for a delicious dip for pita or veggies. Spread some on toast and top with eggs in the morning. Mix with warm pasta. The opportunities are endless.
herb pesto
Cilantro pesto on the left, parsley pesto on the right.

Cilantro Pesto

1 bunch cilantro, leaves picked off (or whatever you have left)
3 green onions, chopped
1 clove garlic, minced or grated on microplane*
1/2 lime, juiced
olive oil
salt & pepper

In a food processor, put cilantro, green onion, garlic, lime juice, salt and pepper. Turn on food processor and slowly poor in olive oil with the processor running. Puree until desired consistency. Taste and add more salt and pepper if needed.

Parsley Pesto

1 bunch parsley, leaves picked off (or whatever you have left)
1/4 cup walnuts (you can also use almonds or pine nuts)
1 clove garlic, minced or grated on microplane*
1/2 lemon, juiced
olive oil
salt & pepper

In a food processor, put parsley, walnuts, garlic, lemon juice, salt and pepper. Turn on food processor and slowly poor in olive oil with the processor running. Puree until desired consistency. Taste and add more salt and pepper if needed.

*Note: Even though the food processor does a good job chopping everything up, sometimes there is a stray piece of garlic that is a little too large for my liking. This is why I use the microplane for my garlic.

herb pesto

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3 thoughts on “Herb Pesto, Two Ways

  1. Yum I love flavored hummus!! Roasted red pepper is my favorite.

  2. Pingback: Egg, Lettuce & Tomato (ELT) Open Face Sandwich | two coast kitchen

  3. Pingback: Egg, Lettuce & Tomato (ELT) Open Face Sandwich | two coast kitchen

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