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Pesto, Cilantro and Parsley (P, KLP, TNT)
Source: Faye Levy in "Jerusalem Post Magazine" section, Friday, December 28th, 2007
Serves: 8

6 medium garlic cloves
50g pine nuts (approx. 6 tbsp.)
2 cups small fresh coriander (cilantro) sprigs, loosely packed
1 cup small parsley sprigs, loosely packed
2/3 cup extra virgin olive oil
1 tsp. paprika (sweet smoked or regular)
Coarse salt to taste
Freshly ground pepper to taste
Pinch of cayenne pepper (optional)

Finely chop garlic in food processor. Add half the pine nuts, half the cilantro, and half the parsley and process until herbs are chopped.

Remove mixture and chop remaining pine nuts, cilantro, and parsley. Return first mixture to the food processor.

With the blade turning, add the olive oil. Scrape down the sides and process until mixture is well blended.

Transfer to a bowl and add paprika, salt, pepper, and cayenne to taste. Mix well.

Poster's Notes:
Here is Faye Levy's recipe for a pretty garlicky pesto. It can be used with Faux Kubbeh (click here for recipe).

Posted by Yosef Gilboa

Nutritional Info Per Serving: N/A