The cilantro pesto is made of cilantro, mint, parmesan, olive oil and walnuts (no garlic). I'd be grateful for your ideas besides pasta!
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Add more cheese, shredded please (preferably something sharp, like pecorino romano). Get some puff pastry/phyllo dough. Roll it out depending on how much pesto you have. Spoon out teaspoon amounts on one half of the dough, leaving one inch between each drop. Fold over other half of dough. Cup your hands and lightly press around filling. Cut out around filling and press edges with a fork. Place all on a parchment lined baking sheet pan. Add to a oven preheated to 400 degrees Fahrenheit. Bake for 8-10 minutes or until golden brown. DONE. Optionally, sprinkle a little more cheese over the unbaked pastries for extra cheesiness.
Rachael is a trusted home cook.
Sounds yummy! Serve over steamed veggies or roasted pots. Use as a condiment on a sandwich with some delicous cheese and thin sliced meat or bacon. Add to a grilled cheese sandwich with a slice of tomato. Toss with napa cabbage for a quick slaw (maybe add some scallions or jalapenos). Add some lime juice and use as a sauce for fish....really it's probably more of a 'what CAN'T you do with cilantro pesto?"
Cynthia is a trusted source on Bread/Baking.
I've added it to gazpacho for an interesting layer of flavor, and I suspect it would be outstanding on top of a good batch of chili.
I would toss it with some chickpeas and chopped red bell pepper for a great salad. Would also be good tossed on some roasted sweet potatoes maybe mixed with black beans and chopped red bell pepper.
I am thinking it would be great on grilled halibut or cod, maybe with an extra drizzle of good olive oil and lemon juice.