Whenever a recipe calls for cilantro, I'm always a bit hesitant. I like the taste of cilantro, but I don't use it very much and find the smell of cilantro on its own to be somewhat unappealing. I recently bought some for a different recipe, which I'll be posting in the next little while, and figured that a cilantro pesto would be a great way to use up the remainder of my cilantro.
Since the theme for this month's A Taste of the Mediterranean is pesto, I'm submitting this recipe to the event.
1/2 cup cilantro
1/4 cup basil
1/4 cup parmesan cheese
2 cloves garlic
2-3 tsp olive oil
1/2 lemon of lemon juice
1/4 cup plain yogurt
salt and pepper, to taste
I would have also added pine nuts or almonds, but didn't have any. Blend all ingredients (I added a couple of ingredients at a time and then added more to avoid spillage).
Is it normal for basil to be really tempermental? My basil plant doesn't seem to like being watered. It shrivels up a bit after I water it and doesn't come back to life until a few hours later. Plus, it's not growing very quickly.
The next day, I used half of the pesto to marinade two boneless skinless chicken breasts. I bbq'ed the chicken, first steaming them in foil and then finishing them on the grate. I used the other half of the pesto and mixed it in with farfalle pasta. Add a salad with feta cheese into the mix (this is not Greek salad...I repeat - not Greek salad) and it made for a great meal.