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Corn-Cilantro Pesto

Cilantro-02

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prepare
cook
4
serves

INGREDIENTS

1 cup firmly packed cilantro leaves
1/4 cup firmly packed parsley leaves
1/4 cup grated or shredded Parmesan or Romano cheese
1/3 cup canned no-salt-added whole kernel corn, drained
2 tbsp. chopped Georgia pecans
1 tbsp. chopped shallot
1 tbsp. fresh lime juice
2 garlic cloves, quartered
1/4 tsp. salt
4 tsp. olive oil
fresh lime juice or water, optional

INSTRUCTIONS

  1. 1
    Prepare pesto in a blender or food processor. Process cilantro, parsley, Parmesan, corn, pecans, shallot, 1 tbsp. lime juice, garlic and salt until well combined, stopping and scraping the sides occasionally.
  2. 2
    With machine running, gradually add oil. Process until well combined. If the pesto is thicker than you like, add a teaspoon or so of lime juice.

notes

Photo courtesy of www.pachd.com

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preparation methods
Meals/Courses
cuisines Mexican, North & South American, Southwestern & Tex Mex
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