Lemon Cilantro Pesto
%^)Originally made as a sauce for pan-seared salmon fillets, I''ve found this goes wonderfully with ahi and albacore tuna, mahi mahi, lamb, and pasta. Need to try it as a pizza topping ... think that would be good ...
3 C Fresh cilantro
1/2 C Fresh mint
1 C Toasted almonds
1/2 C Pecorino cheese, grated
Zest and juice of 4 medium-large lemons
3/4 C Olive oil
Salt and freshly ground pepper to taste
In a food processor with a steel blade, blend all the ingredients except the olive oil, salt, and pepper until fine ... drizzle in the olive oil and season with the salt and pepper ...
Like most pestos, this is better made ahead and allowed to sit in the refrigerator for at least a day to allow the flavors to blend ...
Can be kept in the refrigerator for up to 2 weeks ...
Clink !
%^)
