Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Pesto: Cilantro Pesto




Source of Recipe


Rafael Palomino


Recipe Introduction


"Heaven for cilantro lovers like me. This is actually much lighter than a pesto, since it contains neither cheese nor pine nuts - just plenty of fresh herb flavor. It does lose color quickly, but the flavor will remain."


List of Ingredients




2 garlic cloves
2 1/2 cups loosely packed cilantro leaves
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1 cup olive oil


Recipe



Combine all the ingredients in a blender and process until smooth. Serve immediately or cover tightly and refrigerate up to two days. Mix well before serving.

YIELD: 2 Cups


Note: Great with Rafael Palomino's Grilled Swordfish.


Rafael Palomino's Grilled Swordfish---

1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1 cup lager beer
Four to six 6 to 8 ounce swordfish steaks, about 3/4 inch thick
Kosher salt and freshly ground black pepper to taste
3/4 cup Cilantro Pesto

In a large glass or ceramic baking dish, whisk together the oil, garlic, cumin, and beer. Arrange the swordfish steaks in a single layer in the dish, turn to coat both sides, and cover. Let marinate for 30 minutes in the refrigerator, turning once.


Meanwhile, heat a grill to very hot. Lift the steaks out of the marinade and grill until just cooked through, 3 to 4 minutes per side. Remove from the grill and season with salt and pepper. Top each steak with 2 tablespoons Cilantro Pesto and serve immediately.

YIELD: 4 -6 Servings