Culantro Pesto

Name: Culantro Pesto
Yield: 4 servings
Ingredients: 1 2 garlic cloves; 1 1/2 teaspoon salt, plus more to taste; 1 Freshly ground black pepper; 1 2 tablespoons pine nuts; 1 2 tablespoons olive oil; 1 1 cup packed fresh culantro leaves; 1 1/3 cup grated Parmesan and/or Pecorino Romano cheese

From the kitchen of Carly

Culantro's spiky leaves bring sharper, more herbaceous heat than basil, making this pesto sing over pasta, fish, or crusty bread. Pine nuts and Parmesan anchor the bold green sauce, while garlic and olive oil round out the edges. Store it for later.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 garlic cloves
11/2 teaspoon salt, plus more to taste
1Freshly ground black pepper
12 tablespoons pine nuts
12 tablespoons olive oil
11 cup packed fresh culantro leaves
11/3 cup grated Parmesan and/or Pecorino Romano cheese

Instructions

Combine the garlic, salt, pepper to taste, and pine nuts in a food processor. Add the oil and culantro and process until smooth. Add the cheese and pulse to incorporate. Store in an airtight container until ready to use, up to 1 week in the refrigerator or 4 months in the freezer.