I love parsley and cilantro, but typically use it in small amounts. So in an attempt to prevent the remaining bunch from going to waste, I made this pesto recipe using either pesto or cilantro instead of traditional basil. The outcome is super delish! I use Manitoba grown garlic from the St. Norbert Farmer’s Market which adds huge flavour to this sauce. I make sure to buy some at the end of the season so I can enjoy it all winter long. If you choose to do the same just make sure you store the garlic upside down in a cool dry place. This garlic provides amazing flavour to this pesto sauce. This sauce is really versatile, providing a number of ways to enjoy it.
A few ways are:
- On your classic breakfast toast with a poached egg.
- As a dressing on cold or hot pasta salad.
- As a marinade for chicken, beef or fish.
- As a dip for chopped veggies.
- As a sauce for homemade pizza – fun switch up from classic tomato sauce.
- As a spread for a hot or cold sandwich.
- 1/2 cup blanched almonds
- 3-5 medium bulbs Manitoba garlic (3 if you like garlic, 5 if you love it).
- 3/4 cup canola oil
- 1 handful of pesto or cilantro
- Juice of 2 medium lemons
- 1/2 cup grated Parmesan cheese
Add peeled garlic and almonds to a food processor and blend until it creates a fine powder.
Add in washed pesto or cilantro, canola oil and lemon juice. Be sure to catch the lemon seeds so they don’t end up in the food processor. Blend until smooth.
Add in Parmesan cheese and blend one more time.
Just like that, three steps and you are done! Enjoy your pesto however you choose. A bonus to this recipe is the flavour builds as it sits. Store in a glass container like a mason jar for up to one week.