Try this Cilantro Pesto recipe, or contribute your own.
Suggest a better descriptionNOTE: Use enough sour cream so that the pesto is the desired soupiness. We use this pesto on pasta and I like it a bit runny. Start with 1/2 cup and go from there. Roughly cut up the cilantro and pack into a measuring cup. I dont spend any time separating the leaves from the stems, I just chop it all up. Dont put it in the processor quite yet. Peel the garlic and chop it up in a food processor until its finely chopped. Add the cilantro and the Parmesan and chop these until everything seems stuck to the sides and wont chop anymore. Trying to chop the leaves after adding the liquid seems to result in leaves that wont chop as finely. Now add the chicken broth and the oil and go at it again. As the processor is working, drop the sour cream in from above until you get the consistency that you like. Salt and pepper to taste. Want to put some chiles in? If theyre fresh, Id suggest chopping them up with the garlic. If they are in powdered form, Id put it in after the sour cream, and if they are in rehydrated form, maybe cut back on the amounts of broth or water until you have a handle on the runniness. You get the picture. This pesto doesnt freeze well because the sour cream gets watery, but it will keep in the fridge for several days. Enjoy! Posted to CHILE-HEADS DIGEST V3 #014 by sto_tolin@ONLINE.EMICH.EDU on Jul 14, 1997
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 516 | ||
Calories from Fat: 502 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.8g | 74 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 26.5g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 251.9mg | 9 % | |
Potassium 38.4mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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