I have leftover fresh parsley that I had used for my Baked snapper capsicum onion with Mediterranean butter sauce. Then my mother too had leftover fresh cilantro. I don’t like wasting food. I decided to turn what we both have into pesto so that I can use it to add to my pasta, salad, soup, seafood, pizza, and compound butter. I didn’t add nuts and forgot to add cheese.

Google: “Mediterranean cuisine is a label referring to the culinary trends shared by diverse peoples living around the Mediterranean Sea. It uses sweet and aromatic spices like oregano, thyme, basil, coriander, paprika, fennel, tarragon, sage, and rosemary. Seafood is a main feature, and Italy is famous for its diverse and flavourful Mediterranean cuisine, including iconic pasta dishes, classic pizzas, and risottos that embrace fresh ingredients, aromatic herbs, and rich flavours. Italian cuisine is heavily influenced by Mediterranean flavours, including olive oil, fresh produce, seafood, and aromatic herbs and spices.“

It’s a typically bright green sauce that originated in Genoa, Italy. I am glad to make it, though I forgot to add cheese and I don’t have nuts in my home. It’s a simple version with lots of garlic in my pesto. Let’s make use of leftovers and turn it into sauce!

Ingredients

15 g cilantro
6 stalks parsley
2 Tbs garlic minced
1 Tbs lemon juice
1/2 c oil
salt
pepper

Method

In a food processor, combine cilantro, parsley, garlic, lemon juice, 1/4 c oil, first salt and pepper. Blitz until pesto has come together. I add the remaining oil. If you want it to last longer. You may not need all of the oil until your pesto is the consistency you want, and you can add additional oil if you want a thinner sauce! I had transfer to a bowl and refrigerate it till I get my bottle sterilized than only I will transfer it to bottle so it can last longer about 5 days in fridge and in freezer for about 1-3 months.

Note: You can add 1/2 c of nuts (walnuts, cashews, pine nuts, and pepitas are all good) if you like. You may use kale or spinach in place of some or all of the cilantro and parsley. You may use fresh basil for a more traditional pesto. Omit the parmesan out for a dairy-free version (you can add 1 teaspoon of nutritional yeast in its place.) I didn’t add as I forgot to add in.

https://helenscchin.com/2024/11/23/cilantro-parsley-pesto/

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