I love pesto and have only had the traditional Italian Basil Pesto on homemade pasta. The other day I was invited up to Puerto Morelos for dinner to check out a new restaurant on the beach called Bianco. There were so many things on the menu, but the fresh Cilantro pesto was what I was having for dinner!
I loved my meal so much I decided to recreate a similar experience for some friends at home. After that great dinner at Bianco, I feel my first cilantro pesto was a success. My meal at Bianco was tuna with cilantro pesto, but I made fresh Grouper with cilantro pesto.
Recipe for Fresh Cilantro Pesto
- 1 bunch of fresh parsley
- 1 bunch of fresh cilantro
- 3 garlic cloves
- 1/4 cup of finely chopped red onion
- 3 tablespoons roasted pine nuts
- 6 tablespoons olive oil
- Juice of one lime
- 1/2 teaspoon salt
- fresh ground pepper to taste
Note – when choosing your parsley and cilantro, make sure each bunch is similar in size, about 20 stalks in each bunch.
How to Make It!
- Clean parsley and cilantro well. Cut off large stalks and finely chop both bunches. Finely chop garlic and onion. Put all ingredients into a bowl.
- Roast your pine nuts in a saucepan and cool. Finely chop pine nuts and add to the above ingredients and mix well.
- Add the lime juice, olive oil, salt and pepper and mix all ingredients together. If you feel the pesto needs more olive oil, add as you see fit.
- This is not a blended pesto, it is a mix of very finely chopped ingredients which gives it a rustic texture. If you are not a fan of chopping, by all means put the ingredients in a blender, but know the result will be more of a green sauce than a rustic pesto.
- The pesto can keep for up to three weeks in the refrigerator and used over fish or chicken. It would be great on tacos as well.
Check out the new restaurant in Puerto Morelos, Bianco, and compare your cilantro pesto with the chef’s. His tuna and cilantro pesto dish is fabulous.