Let’s get classy, shall we? I’m a pretty classy dame. Pretty sophisticated, if you haven’t been able to tell so far…let’s go tie dye something! Ahem…sophisticated, yes.
So maybe I’m not Audrey Hepburn (I can dream, though, and boy those little coats are cute), but now and again I like to make an attempt. So…here’s an attempt. It’s pesto, baby!
Pesto’s classy, right? Can we get a vote on this? Pesto seems like something the Rat Pack would have had on their linguine while sipping a few martinis. It seems like something you’d eat while wearing your favorite little black dress. So, yeah, I’m just going to say it right now: if you invite pesto to the party, things get cool. Things get sophisticated.
This pesto is a little different from the norm. I’ve been tweaking it for a while. Instead of basil, this pesto features our friend, lovely cilantro. Why, you might ask? Well, the garden is full of it, that’s why. And the garden isn’t full of basil. That’s right. It all comes down to me being lazy. 😛
This pesto is perfect to introduce to you favorite pasta. But may I make a suggestion? Take some pesto, slather it on some delicious thick bread, add slices of mozzarella, and then toast it all up into a delicious panini. Yum. I’m there right now.
This would also be delicious with the addition of a little bit of jalapeno, if that’s how you roll. A note, though: this doesn’t make an over-abundance of pesto, so if you want it for more than a couple sandwiches, I’d suggest doubling it.
Until next time, get down with your pesto self!
- 1 cup fresh cilantro
- ¼ cup olive oil
- 1 tbsp lemon juice (or lime)
- ½ cup almonds (or whatever nut you desire)
- 1 large clove of garlic
- salt and pepper to taste
- Place all of the ingredients into a food processor and pulse until it reaches your desired consistency. Salt and pepper to taste.