I'll confess that I like pesto better with basil and pinenuts -- but this version is heartier, and it feels fun to make just because you know you've created a variation : ) We can call this Winter Pesto!Ingredients:
1 bunch cilantro, washed
4 cloves garlic
olive oil to moisten
parmesan to taste
As you can see, I haven't done much to help you with measurements -- it depends how big your bunch of cilantro is. I can encourage you, though, to use the stems of the cilantro, to not get carried away with garlic, and to be liberal with the olive oil.
I added mushrooms, was was nice with this pesto. Enjoy!
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