Culantro Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
- 2 tablespoons olive oil
- freshly ground black pepper
- 2 tablespoons pine nuts
- 2 garlic cloves
- 1/2 teaspoon salt, plus more to taste
- 1 cup packed fresh culantro leaves
- 1/3 cup grated parmesan and/or pecorino romano cheese
Preparation 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. From Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South © 2018 by Von Diaz. Reprinted by permission of the University Press of Florida. Buy the full book from Amazon.
Preparation 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. From Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South © 2018 by Von Diaz. Reprinted by permission of the University Press of Florida. Buy the full book from Amazon.
