So I know this isn’t a new recipe but this is the first time I’ve ever used cilantro to make pesto-so new to me, and it was great! I can see this being great with pasta or mixed with fresh or roasted veggies. Ws ended up eating mos of it just as a dip with chips and fresh cut up veggies and mixed in to scrambled eggs.
Although the tofu is not essential for the recipe and does sort of act as a replacement for the cheese (however, if you use parmesan be sure to cut back on the amoutn of salt you use) it does a lot to give it a more creamy, smoother taste that is less harsh than just the cilantro and nuts alone.
Roger’s Cilantro Pesto
1/3 cup walnuts, pinenuts or other nut of your choice slightlytoasted in a pan
1-2 bunches fresh cilantro, stems removed
1/4 lb (1/4 package) tofu
2 cloves garlic roughly chopped
2 Tbsp olive oil
1 1/2 tsp lime
salt to taste
In a food processor add the walnuts, cilantro, tofu and garlic and begin to blend. Slowly drizzle in the olive oil with the blender running. Add in the lime and salt and adjust to taste.
