Here's my pesto equation that I'm currently testing: green leafy vegetable + nut + olive oil = vegan pesto Right? It works with basil/ pine nuts, and spinach/walnuts, so why can't it work for all other kinds of fantastic combinations? This is precisely what went though my head tonight when I dove into a batch of cilantro pesto.
Stuff you need: 1. Cilantro 2. Almonds 3. Garlic 4. Olive oil 5. Lemon juice
Simply combine about 1 cup of cilantro, 1/2 cup almonds and 3 cloves of garlic in a food processor until it's turned into a thick paste. Add a squirt of lemon juice, salt, and then stream in the olive oil while processing until it's to the perfect consistency that you'd like. Adjust the flavors and texture by adding more or less of any of the ingredients- add oil or water for a thinner pesto, more almonds for a thicker one, a little more lemon juice maybe? etc. etc.
Really that's it. Serve it on bread or potatoes, spoon it over pasta, or stuff cherry tomatoes with it- pesto is great for everything. Tonight I made some bite-sized cheese raviolis from the wonton skins that were leftover from my previous ravioli attempt. I must say, it was quite a spectacular dish for a Thursday night.
The cilantro pesto was so good. It's much lighter and fresher than it's traditional basil counterpart, and the color is outstanding- it would be simply beautiful in a large variety of dishes.
As for the raviolis, I placed 1 teaspoon of ricotta in the center of each wonton wrapper, folded it over to form a triangle, and then smushed the edged together to finish it off. They then got plopped in boiling water for 2 minutes, and then inhaled on a bed of cilantro pesto. Omg de-lish- yes I just used the term de-lish. It couldn't be helped.
Raviolis round 2 was far more successful than the first time around, and so far the pesto eqation holds sound. Cilantro + Almonds = TASTY! :)