Right off the bat, you should know that the above picture does not do justice to today’s recipe for cilantro-peanut pesto. That’s why it’s jazzed up with a few cilantro leaves. This pesto is very easy to make, and the tastes of the ingredients explode in the mouth.
The original recipe, which can be found at the Teaspoon of Happiness blog, suggests tossing the pesto into a pound of cooked linguine. But, the man of steel was already grilling a whole chicken when the time came to barber the cilantro in our herb garden and try out this recipe. So, we each put a little on our plates and did a little chicken dipping.
The man of steel declared the meal the best of the summer so far, and asked when another batch could be made for him to take to work and share. Absolutely, positively, undeniable proof of the Hiram coveted seal of approval!
Cilantro-Peanut Pesto
1 cup roughly chopped cilantro
1/3 cup peanut butter
1/4 cup peanuts
1/4 cup lime juice
3 tablespoons soy sauce
3 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon sesame oil
1 1/2 tablespoons grated, fresh ginger
1/2 teaspoon crushed red pepper
2 cloves garlic
Put all ingredients in a food processor or blender. Blend until smooth. Put in an airtight container and refrigerate. Let flavors meld for at least an hour before serving.
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