CILANTRO PECAN PESTO RECIPES

CILANTRO-PECAN PESTO RECIPE | MYRECIPES

Cilantro-Pecan Pesto Recipe | MyRecipes image

Provided by Ned and Bari Furst, Austin, Texas

Yield Makes about 3/4 cup

Number Of Ingredients 6

Ingredients

1?½ cups fresh cilantro leaves
2 garlic cloves, chopped
? cup olive oil, divided
2 tablespoons pecans, chopped
2 tablespoons pine nuts
¼ cup shredded Parmesan cheese

Steps:

Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.

GRILLED SALMON WITH CILANTRO-PECAN PESTO RECIPE

Grilled Salmon with Cilantro-Pecan Pesto Recipe image

Fernando Lopez Velarde grills salmon until the fish is crackling-crisp, then tops it with a wonderfully bright pesto he makes with cilantro -- a staple of Mexican cuisine -- in place of the usual basil.

Provided by DELISH.COM

Categories dinner main dish

Total Time 30 minutes

Prep Time 0S

Cook Time 7 minutes

Yield 4

Number Of Ingredients 8

Ingredients

c. pecans
2 1/2 c. lightly packed cilantro
c. Freshly grated Parmigiano-Reggiano cheese
1/4 c. chicken stock or low-sodium broth
1 tbsp. sherry vinegar
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
4 6- to 7-ounce salmon fillets

Steps:

Light a grill. Preheat the oven to 350°F. Spread the pecans in a pie dish and toast in the oven for about 5 minutes. Let the pecans cool, then coarsely chop them. In a food processor, combine the pecans with the cilantro, cheese, stock, and vinegar and process to a puree. With the machine on, gradually add the olive oil in a thin stream. Season the pesto with salt and pepper. Oil the grill grates. Season the salmon with salt and pepper and grill the fillets skin side down, over moderately high heat until nicely charred and crisp, about 4 minutes. Carefully turn the fillets and grill until just cooked through, about 3 minutes longer. Spoon the pesto onto plates. Top with the fillets, skin side up, and serve.

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