Spicy Cilantro Pesto

It's strange. Some produce in Chile is available year round, while other items are only available for the short time out of the year when they are in season. It doesn't make much sense that cilantro is available (and cheap as heck) year round, while basil only floods the markets during the summer. Wouldn't you think they would have the same growing season and conditions?

Yesterday I wanted pesto. Since basil hasn't hit the streets yet, I decided to give cilantro pesto a try. I personally loved it. The boyfriend was okay with it. I think he would have liked it better with some cheese. We had it over pasta and honestly, it was a bit spicy for a pasta sauce. I think it might be better suited as a sauce for something that you expect to be spicy, like a burrito. Next time I make this for pasta, I will decrease the amount of chili pepper. I'm looking forward to making it as written as an accompaniment for steamed veggies.

Spicy Cilantro Pesto

1/2 of a small white onion
1 clove of garlic
1/2 of a small aji (chili pepper)
2 tablespoons sesame seeds
1 tsp lemon juice
2 tablespoons cream
1/4 cup olive oil
1/2 cup cilantro leaves and stems
salt and pepper to taste

Place all ingredients in a food processor or blender and blend until smooth. Add more olive oil if needed to achieve the desired consistency.



One more note about pesto, be creative. I think "pesto purists" who feel that nothing should enter a pesto besides basil, garlic, pine nuts, and olive oil are out of their minds and missing out on a lot.

I've been known to add any of the following items to pesto: raw sunflower seeds, roasted red peppers, olives, chipotle peppers, tofu, white beans, goat cheese, spinach, fresh rosemary, green onions, parsley, Thai basil....

If you think certain foods with taste good with each other, you are probably right! Pesto can be a lot of fun.

What do you like in your pesto?

Besos,
Allie